HelloFresh
Crispy Sole
with Caper Sauce and Potatoes
Read more
You've got sole, baby. Really, we mean that quite literally. The delicate fish is best when dressed simply so that its buttery flavor can shine. Here, we’re adding a simple sauce of capers, lemon, and sour cream, then putting it next to some oven-roasted potatoes and green beasn. It’s soulful (and sole-ful) without being too over the top.
Tags:Eat firstEgg-FreeNut freeSeafood First
Preparation Time
30 minutes
Cooking difficulty
Level 1
Ingredients
serving amount
2
4
Ingredients
serving amount
2
4

12 ounce

Sole

(ContainsFish)

6 ounce

Green Beans

1 ounce

Capers

2 clove

Garlic

0.25 ounce

Parsley

6 tablespoon

Sour Cream

(ContainsMilk)

1 unit

Lemon

12 ounce

Yukon Potatoes

1 tablespoon

Flour

(ContainsWheat)

unit

Salt*

unit

Pepper*

teaspoon

Olive Oil*

tablespoon

Butter*

(ContainsMilk)

Nutrition Values/ per serving
Nutrition Values/ per serving
Calories514 kcal
Fat23 g
Saturated Fat8 g
Carbohydrate44 g
Sugar8 g
Dietary Fiber9 g
Protein39 g
Cholesterol119 mg
Sodium190 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensils
Baking Sheet
Paper Towel
Strainer
Large Pan
Non-Stick Pan
InstructionsPDF
Instructions
1

Wash and dry all produce. Preheat oven to 450 degrees. Cut potatoes into ½-inch cubes. Place on baking sheet and toss with a large drizzle of olive oil. Roast until crispy on outside and tender on inside, 25-30 minutes.

2

Trim green beans. After potatoes have roasted for 10 minutes, toss green beans with a drizzle of olive oil in a medium bowl. Add to baking sheet with potatoes and roast until both are tender, 15-20 minutes.

3

Meanwhile, mince or grate 1 clove garlic (reserve remaining clove for another use). Finely chop parsley. Cut lemon into wedges. Drain capers. Pat sole dry with a paper towel. Season all over with salt and pepper. Dust fillets evenly with flour on both sides.

4

Heat a drizzle of olive oil in a large pan over high heat. (TIP: Grab a nonstick pan if you have one.) Add sole to pan and cook until firm, opaque, and lightly browned, 2-3 minutes per side. Halfway through, add ½ TBSP butter to pan to help brown. Remove sole from pan and set aside.

5

Reduce heat to medium and add garlic to pan. Cook until lightly browned, about 1 minute. Stir in sour cream, capers, half the parsley, 2 TBSP water, and a squeeze of lemon juice. Continue stirring until slightly thickened, about 1 minute. Remove pan from heat.

6

Serve fish on a bed of green beans and potatoes. Drizzle with sauce. Garnish with remaining parsley. Serve with lemon wedges on the side.

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