Sole with red pepper vinaigrette and lemon-garlic broccoli
Gluten-Free, Soy-Free, Paleo, Lean & Clean, Mediterranean
20 – 35 Minutes
Chef Justine dusts sole with almond meal and stirs red pepper vinaigrette into a classic pan sauce to give our paleo meal a subtly sweet finish.
In your bag
- 10 ounces baby broccoli (see Market Watch note)
- 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 - EVOO - red wine vinegar - almonds - Dijon mustard)
- 2 tablespoons capers
- 1 tablespoon plus 1½ teaspoon ghee (optional)
Make It Leaner
To reduce sodium even more, rinse the capers in a colander before preparing the sauce in Step 4.
Because early spring weather can harm organic brassica crops, in place of the baby broccoli, you may receive organic whole broccoli or Brussels sprouts in your bag instead. They are all equally fantastic cooked exactly the same way. Follow these prep steps, then proceed with the recipe as written.
For broccoli, cut into 1-inch florets; trim any coarse stems.
For Brussels sprouts, trim the stem ends and cut the sprouts in half lengthwise.
Calories: 380, Protein: 26g (52% DV), Fiber: 6g (24% DV), Total Fat: 26g (40% DV), Monounsaturated Fat: 13g, Polyunsaturated Fat: 2.5g, Saturated Fat: 3.5g (18% DV), Cholesterol: 65mg (22% DV), Sodium: 600mg (25% DV), Carbohydrates: 16g (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.