Sole arrabbiata and squash-ribbon salad with tomatoes and basil

In order to bring you the best organic produce, some ingredients may differ from those depicted.

20-Minute Meal

Sole arrabbiata and squash-ribbon salad with tomatoes and basil

Dairy-Free, Mediterranean, Gluten-Free, Soy-Free

2 Servings, 370 Calories/Serving

20 Minutes

This paleo and gluten-free spin on a coastal Italian classic takes only about 20 minutes to make but yields full, complex flavors.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 2 tablespoons sherry vinegar
  • Fish options:
  • 2 wild sole fillets (about 5 ounces each)
  • 2 wild Alaskan halibut fillets (about 6 ounces each)
  • 1 tablespoon tomato paste
  • 1 teaspoon red chile flakes (optional)
  • 1 cup diced tomatoes
  • Arrabbiata herb blend (granulated garlic - dried thyme - dried oregano)
  • 1 organic yellow or other summer squash
  • 2 ounces organic grape or Sungold tomatoes
  • 4 or 5 sprigs organic fresh basil

Make It Leaner

Use only 1 tablespoon oil to make the arrabbiata sauce in Step 2 and you’ll save 60 calories and 7 grams of fat per serving. To save an equal amount of calories and fat per serving, skip the drizzle of oil over the cooked fish in that step.

Ingredient IQ

A favorite way to add mild heat to most any dish, red chile flakes tend to contain every part of the dried chile: skin, seeds, and veins (the hottest part because they hold the most capsaicin). They're most often crushed dried cayenne chiles, though serranos and jalapeños are also frequently in the mix, along with ancho and árbol chiles and sometimes even sweet bell peppers. Heat and color can vary widely depending on the blend.

Make It Ahead
The arrabbiata sauce can be prepared up to 1 day ahead (Steps 1 and 2, minus prepping and cooking the fish). Let the sauce cool, then cover and refrigerate overnight. The next day, gently rewarm the sauce, adding 1 tablespoon water if needed to loosen it; prep (Step 1) and cook (Step 2) the fish as you proceed with the rest of the recipe.

Nutrition per serving

Calories: 370, Protein: 21g (42% DV), Fiber: 3g (12% DV), Total Fat: 24g (37% DV), Monounsaturated Fat: 18g, Polyunsaturated Fat: 2.5g, Saturated Fat: 3.5g (18% DV), Cholesterol: 65mg (22% DV), Sodium: 540mg (23% DV), Carbohydrates: 15g (5% DV), Total Sugars: 8g, Added Sugars: 0g (0% DV).
Contains: Fish

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep the fish

Prep and cook instructions are almost identical for both fish options.
  • Set aside half the sherry vinegar for the salad.
  • Pat the fish dry with a paper towel; cut the sole crosswise into 2-inch-wide strips, the halibut into ½-inch-wide strips. Season lightly with salt and pepper.


Cook the arrabbiata sauce and fish

In a large frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the tomato paste and as many chile flakes as you like and cook, stirring occasionally, until the tomato paste starts to caramelize, 2 to 3 minutes.
Add the diced tomatoes, arrabbiata herb blend, half the sherry vinegar, and ¼ cup [½ cup] red wine (from your pantry) or water and bring to a boil. Reduce to a simmer, add the fish, and cook without stirring until the fish is opaque and flaky, 2 to 3 minutes for sole, 3 to 5 minutes for halibut. Remove from the heat, drizzle with 1 tablespoon [2 TBL] oil, and season to taste with salt and pepper.
While the arrabbiata sauce and fish cook, prepare the salad.


Make the squash-ribbon salad

  • Trim the ends from the squash; using a peeler, shave the squash lengthwise into thin ribbons.
  • Cut the grape tomatoes in half.
  • Strip the basil leaves from the stems; tear any larger leaves, keeping smaller ones whole. Set aside 1 tablespoon [2 TBL] basil for garnish.
In a large bowl, toss together the squash ribbons, tomatoes, remaining basil and sherry vinegar, and 1 tablespoon [2 TBL] oil. Season to taste with salt and pepper.



Transfer the fish and arrabbiata sauce to individual plates and garnish with the 1 tablespoon [2 TBL] basil. Serve the squash-ribbon salad on the side.

Kids Can!

  • Measure the sherry vinegar.
  • Strip and tear the basil leaves.
  • Toss the squash-ribbon salad.
  • Garnish with the basil.

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