Sole with Red Pepper–Caper Sauce and Lemony Broccoli | Sunbasket

Name: Sole with Red Pepper–Caper Sauce and Lemony Broccoli | Sunbasket
Ingredients: 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 skinless halibut fillets (about 5 ounces each); 2 sustainably raised Faroe Islands skinless 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

sunbasket.com

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.

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Ingredients

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 skinless halibut fillets (about 5 ounces each)
2 sustainably raised Faroe Islands skinless 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