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

Gluten-Free, Dairy-Free, Soy-Free, Paleo, Lean & Clean, Mediterranean

2 Servings, 500 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.
  • 1 or 2 cloves organic peeled fresh garlic
  • 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 (dried oregano - dried thyme)
  • 1 organic zucchini or other summer squash (see Market Watch note)
  • 3 ounces organic grape or cherry tomatoes
  • 4 or 5 sprigs organic fresh basil
  • ¼ cup walnuts
  • 4 or 5 sprigs organic fresh flat-leaf parsley

Make It Leaner

Use only 1 tablespoon oil to make the arrabbiata sauce in Step 2 and you’ll slash 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.

Market Watch
Due to inclement spring weather, instead of zucchini or other summer squash, you may receive asparagus in your bag. Snap off the woody ends, then peel the stalks into ribbons as directed in Step 3 for the zucchini. Toss the asparagus ribbons with the sherry vinegar and oil and let stand for 2 to 3 minutes before adding the remaining salad ingredients.

Nutrition per serving

Calories: 500, Protein: 22g (44% DV), Fiber: 5g (20% DV), Total Fat: 36g (55% DV), Monounsaturated Fat: 19g, Polyunsaturated Fat: 11g, Saturated Fat: 4.5g (23% DV), Cholesterol: 55mg (18% DV), Sodium: 480mg (20% DV), Carbohydrates: 21g (7% DV), Total Sugars: 10g, Added Sugars: 0g (0% DV).
Contains: Fish, Tree Nuts

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 sauce ingredients and fish

Prep and cook instructions are almost identical for both fish options.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
  • Set aside half the sherry vinegar for the salad.
  • Pat the fish dry with a paper towel; cut the sole fillets 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 garlic, tomato paste, and as many chile flakes as you like and cook, stirring occasionally, until the garlic is fragrant and 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 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 and parsley.


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.
In a large bowl, toss together the squash ribbons, grape tomatoes, basil, walnuts, remaining sherry vinegar, and 1 tablespoon [2 TBL] oil. Season to taste with salt and pepper.


Prep the parsley

  • Strip the parsley leaves from the stems; coarsely chop the leaves.



Transfer the fish and arrabbiata sauce to individual plates and garnish with the parsley. Serve the squash-ribbon salad on the side.

Kids Can!

  • Press the garlic (if you have a press).
  • Measure the garlic and sherry vinegar.
  • Strip the basil and parsley leaves.
  • Toss the salad.

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