Sole Arrabbiata with Fennel and Wilted Broccoli Leaves

Name: Sole Arrabbiata with Fennel and Wilted Broccoli Leaves
Ingredients: 2 tablespoons sherry vinegar; Fish options:; 2 wild skinless sole fillets (about 5 ounces each); 2 sustainably raised rainbow trout fillets (about 6 ounces each); 2 wild skin-on snapper fillets (about 6 ounces each); Sunbasket herbed marinara (tomatoes - garlic - tomato paste - balsamic vinegar - EVOO - onion powder - kosher salt - dried oregano - black pepper - dried thyme); 1 teaspoon red chile flakes (optional); 1 bunch organic broccoli leaves (about ¾ pound); 1 organic fennel bulb; 1 or 2 cloves organic peeled fresh garlic

sunbasket.com

This paleo and gluten-free one-pan spin on a coastal Italian classic takes only about 15 minutes to make but yields full, complex flavors.

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Ingredients

2 tablespoons sherry vinegar
Fish options:
2 wild skinless sole fillets (about 5 ounces each)
2 sustainably raised rainbow trout fillets (about 6 ounces each)
2 wild skin-on snapper fillets (about 6 ounces each)
Sunbasket herbed marinara (tomatoes - garlic - tomato paste - balsamic vinegar - EVOO - onion powder - kosher salt - dried oregano - black pepper - dried thyme)
1 teaspoon red chile flakes (optional)
1 bunch organic broccoli leaves (about ¾ pound)
1 organic fennel bulb
1 or 2 cloves organic peeled fresh garlic