Sole arrabbiata and squash-ribbon salad with tomato and basil | Sunbasket

Name: Sole arrabbiata and squash-ribbon salad with tomato and basil | Sunbasket
Ingredients: 2 tablespoons sherry vinegar; Fish options:; 2 wild sole fillets (about 5 ounces each); 2 wild Alaskan halibut fillets (about 6 ounces each); 2 sustainably raised rainbow trout fillets (about 6 ounces each); Sunbasket herbed marinara (tomatoes - fresh garlic - tomato paste - balsamic vinegar - EVOO - onion powder - kosher salt - dried oregano - black pepper - dried thyme); 1 teaspoon red chile flakes (optional); 2 organic yellow or other summer squash; 1 organic Roma or other tomato; 4 or 5 sprigs organic fresh basil; ¼ cup walnuts

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This paleo and gluten-free spin on a coastal Italian classic takes only about 20 minutes to make but yields full, complex flavors.

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Ingredients

2 tablespoons sherry vinegar
Fish options:
2 wild sole fillets (about 5 ounces each)
2 wild Alaskan halibut fillets (about 6 ounces each)
2 sustainably raised rainbow trout fillets (about 6 ounces each)
Sunbasket herbed marinara (tomatoes - fresh garlic - tomato paste - balsamic vinegar - EVOO - onion powder - kosher salt - dried oregano - black pepper - dried thyme)
1 teaspoon red chile flakes (optional)
2 organic yellow or other summer squash
1 organic Roma or other tomato
4 or 5 sprigs organic fresh basil
¼ cup walnuts