In order to bring you the best organic produce, some ingredients may differ from those depicted.
Sole with red pepper–caper sauce and lemony broccoli
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Pescatarian, Diabetes-Friendly, Carb-Conscious, No Added Sugar, <600 Calories
2 Servings, 360 Calories/Serving
You can’t go wrong with a good pan sauce—especially when it’s made with roasted red peppers, briny capers, and zesty lemon, all drizzled over tender fish.
In your bag
- ½ pound organic broccoli
- 1 or 2 cloves organic peeled fresh garlic
- 1 organic lemon
- 1 teaspoon red chile flakes (optional)
- Fish options:
- 2 wild skinless sole fillets (about 5 ounces each)
- 2 wild skin-on snapper fillets (about 6 ounces each)
- 2 wild Alaskan skin-on salmon fillets (about 5 ounces each)
- Sunbasket red pepper vinaigrette (extra virgin olive oil - roasted red peppers - red wine vinegar - Dijon mustard - kosher salt)
- 3 tablespoons capers
Calories 360, Total Fat 27g (35% DV), Sat. Fat 2.5g (13% DV), Trans Fat 0g, Cholest. 55mg (18% DV), Sodium 690mg (30% DV), Total Carb. 11g (4% DV), Fiber 5g (18% DV), Total Sugars 3g (Incl. 0g Added Sugars, 0% DV), Protein 20g
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.
Wash produce before use
Prep and cook the broccoli
- Cut the broccoli into 2-inch florets; trim any coarse stems.
- Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
- Zest the lemon and juice half, keeping the zest and juice separate; set aside the juice for the sauce. Cut the remaining lemon half into wedges for garnish. [Zest and juice 1 lemon; cut the remaining lemon into wedges.]
In a large frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the broccoli, season with salt and pepper, and cook, stirring occasionally, until the broccoli starts to soften, 3 to 4 minutes. Stir in the garlic and as many chile flakes as you like and cook until fragrant, about 1 minute.
Stir in 2 tablespoons [¼ cup] water and cook until the liquid has evaporated and the broccoli is tender, 1 to 2 minutes. Remove from the heat and stir in the lemon zest. Season to taste with salt and pepper. Transfer to a plate. Wipe out the pan. While the broccoli is cooking, prepare the fish.
Prep and cook the fish
- Pat the fish dry with a paper towel; season lightly with salt and pepper.
In the same pan used for the broccoli, warm 2 to 3 teaspoons oil over medium-high heat until hot but not smoking.
Add the fish and cook until lightly browned on the bottom side, 1 to 2 minutes. Turn and cook until the flesh is opaque and flaky, 1 to 2 minutes.
For snapper and salmon:
Add the fish, skin side down, and cook until the skin is crisp, 3 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes.
Transfer to a plate. While the fish is cooking, prepare the sauce.
Make the red pepper–caper sauce
In a small frying pan over low heat, combine the red pepper vinaigrette, capers, and lemon juice and cook, stirring frequently, until thickened slightly, 1 to 2 minutes. Remove from the heat, add 1 tablespoon [2 TBL] oil, and stir or whisk until smooth. Season to taste with salt and pepper.
Transfer the broccoli and fish to individual plates and top the fish with half the red pepper–caper sauce. Serve the lemon wedges and remaining sauce on the side.
- Press the garlic (if you have a press).
- Juice the lemon.
- Measure the water for the broccoli.
- Time the cooking.