Pan-Cooked Sole with Zucchini and Puttanesca Sauce | Sunbasket

Name: Pan-Cooked Sole with Zucchini and Puttanesca Sauce | Sunbasket
Ingredients: 2 organic zucchini or yellow squash; 1 organic yellow onion; 1 ounce pitted Kalamata olives; 2 tablespoons capers; 1 tablespoon tomato paste; Sunbasket puttanesca sauce base (extra virgin olive oil - anchovy paste - garlic - kosher salt - black pepper); 1½ cups diced fire-roasted tomatoes; 1 teaspoon dried oregano; Fish options:; 2 wild skinless sole fillets (about 5 ounces each); 2 sustainably raised Chilean skin-on salmon fillets (about 5 ounces each); 2 wild skin-on snapper fillets (about 6 ounces each); 2 wild Alaskan skinless halibut fillets (about 5 ounces each)

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If you dig salty, briny, and punchy flavors, you’re gonna love our tomatoey puttanesca sauce, spiked with olives, capers, and anchovies and served with tender pan-cooked fish.

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Ingredients

2 organic zucchini or yellow squash
1 organic yellow onion
1 ounce pitted Kalamata olives
2 tablespoons capers
1 tablespoon tomato paste
Sunbasket puttanesca sauce base (extra virgin olive oil - anchovy paste - garlic - kosher salt - black pepper)
1½ cups diced fire-roasted tomatoes
1 teaspoon dried oregano
Fish options:
2 wild skinless sole fillets (about 5 ounces each)
2 sustainably raised Chilean skin-on salmon fillets (about 5 ounces each)
2 wild skin-on snapper fillets (about 6 ounces each)
2 wild Alaskan skinless halibut fillets (about 5 ounces each)