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Sole with red pepper vinaigrette and lemon-garlic broccoli

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

Customer Favorite

Sole with red pepper vinaigrette and lemon-garlic broccoli

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

2 Servings, 380 Calories/Serving

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.

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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.
  • 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.

Market Watch
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.

Nutrition per serving

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.

Instructions

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

Wash produce before use

1

Prep and blanch the baby broccoli

  • Trim the root ends from the baby broccoli.
Bring a medium sauce pot of salted water to a boil. Add the broccoli and cook until crisp-tender, 2 to 4 minutes. Drain, rinse under cold water, and pat dry.
While the broccoli cooks, prepare the garlic and lemon.

2

Prep the garlic and lemon; finish the broccoli

  • Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
  • Zest and juice half the lemon, keeping the zest and juice separate; set aside the juice for the sauce. Cut half the lemon 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. Stir in the garlic and as many chile flakes as you like and cook until fragrant, about 1 minute. Stir in the broccoli, season with salt and pepper, and cook until tender, 1 to 2 minutes. Remove from the heat and stir in the lemon zest. Transfer to a plate. Wipe out the pan.

3

Prep and cook the sole

  • Pat the sole dry with a paper towel; season lightly with salt and pepper.
On a plate or shallow bowl, spread the almond meal in an even layer. Dredge the sole in the almond meal, coating both sides; shake off any excess.
In the same pan used for the broccoli, warm 2 to 3 teaspoons oil over medium heat until hot but not smoking. Working in batches if needed, add the sole and cook, turning once, until golden brown and just cooked through, 2 to 3 minutes per side. Transfer to a plate. Add more oil between batches if needed. Do not clean the pan.

4

Prep the parsley; make the sauce

  • Strip the parsley leaves from the stems; coarsely chop the leaves. Set aside for garnish.
In the same pan used for the sole, stir in the red pepper vinaigrette, capers, and lemon juice and cook over low heat, stirring frequently, until thickened slightly, 1 to 2 minutes. Remove from the heat, add the ghee, if using, and whisk or stir until smooth. Season to taste with salt and pepper.

5

Serve

Transfer the sole to individual plates. Top with half the sauce and garnish with the parsley. Serve with the broccoli, lemon wedges, and remaining sauce on the side.

Kids Can!

  • Press the garlic (if you have a press).
  • Juice the lemon.
  • Spread the almond meal on a plate.
  • Strip the parsley leaves.

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