Sole piccata with red pepper vinaigrette and baby broccoli

Paleo, Gluten Free, Soy Free, Low Calorie

2 Servings, 540 Calories/Serving

20 – 30 Minutes

Piccata is a classic Italian-American pan sauce made with a beautifully balanced trio of melted butter, fresh lemon juice, and briny capers. In this colorful spin, Chef Justine turns the threesome into a quartet by stirring in our housemade red pepper vinaigrette. It adds a sweet, lush, and subtly nutty dimension to the delicate sole fillets and lemony baby broccoli. For a strictly paleo diet, omit the butter.


  • ½ pound baby broccoli
  • Peeled fresh garlic
  • 1 lemon
  • ¼ teaspoon red chile flakes (optional)
  • Two 5-ounce sole fillets
  • ¼ cup almond meal
  • Fresh flat-leaf parsley
  • Sun Basket red pepper vinaigrette (roasted red bell peppers - olive oil - almonds - red wine vinegar - Dijon mustard - coconut sugar - salt - pepper)
  • 2 tablespoons capers
  • 1 tablespoon unsalted butter (optional)



Prep and blanch the 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. In a colander, drain the broccoli under cold water and pat dry.
While the broccoli cooks, prepare the garlic and lemon.


Prep the garlic and lemon; finish the broccoli

  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
  • Zest and juice half the lemon, keeping the zest and juice separate; set aside the juice for the piccata sauce. Cut half the lemon into wedges for garnish.
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 red 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.


Prep and cook the sole

  • Pat the sole dry with a paper towel; season with salt and pepper.
In a shallow bowl or plate, spread the almond meal in an even layer. Dredge the sole in the almond meal, turning to coat; shake off any excess. In the same pan used for the broccoli, warm 1 to 2 tablespoons oil over medium heat until hot but not smoking. Add the sole and cook, turning once, until golden brown and just cooked through, 2 to 4 minutes. Transfer to a plate. Do not clean the pan.


Prep the parsley; make the piccata 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 slightly thickened, 1 to 2 minutes. Remove from the heat, stir in the butter, if using, and whisk or stir until smooth.



Transfer the sole to individual plates. Top with the piccata sauce and garnish with the parsley. Serve with the broccoli and lemon wedges.

Chef’s Tip If you prefer your meal piping hot, keep the broccoli and sole warm on a heatproof plate in a 200°F oven while you make the sauce.

Nutrition per serving: Calories: 540, Protein: 34g, Total Fat: 34g, Monounsaturated Fat: 22g, Polyunsaturated Fat: 3g, Saturated Fat: 7g, Cholesterol: 85mg, Carbohydrates: 25g, Fiber: 5g, Sugar: 3g, Added Sugars (Trace amounts of coconut sugar): 0g, Sodium: 790mg
Contains: fish, tree nuts, milk

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