Almond-crusted sole with piccata sauce and baby broccoli
Gluten-Free, Soy-Free, Paleo, Lean & Clean
20 – 30 Minutes
Chef Justine dusts sole with almond meal and stirs red pepper vinaigrette into a classic Italian-American piccata sauce to give our paleo meal a subtly sweet finish.
In your bag
- 10 ounces baby broccoli
- 1 or 2 cloves peeled fresh garlic
- 1 lemon
- ¼ teaspoon red chile flakes (optional)
- 2 wild sole fillets (about 5 ounces each)
- ¼ cup almond meal
- 3 or 4 sprigs fresh flat-leaf parsley
- Sun Basket red pepper vinaigrette (roasted red peppers - olive oil - red wine vinegar - almonds - Dijon mustard)
- 2 tablespoons capers
- 1 tablespoon unsalted butter (optional)
If you prefer your meal piping hot, keep the broccoli and sole warm on a heatproof plate in a 200°F oven while you make the sauce.
Make It Leaner
To reduce sodium even more, rinse the capers in a colander before preparing the piccata sauce in Step 4.
Calories: 400, Protein: 26g (52% DV), Fiber: 6g (24% DV), Total Fat: 29g (45% DV), Monounsaturated Fat: 15g, Polyunsaturated Fat: 3.5g, Saturated Fat: 3.5g (18% DV), Cholesterol: 65mg (22% DV), Sodium: 600mg (25% DV), Carbohydrates: 15g (5% DV), Total Sugars: 4g, Added Sugars:: 0g (0% DV).
Contains: Milk, 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.