Crispy Sole

Name: Crispy Sole with Caper Sauce and Potatoes
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 12 ounce Sole; 6 ounce Green Beans; 1 ounce Capers; 2 clove Garlic; ¼ ounce Parsley; 6 tablespoon Sour Cream; 1 unit Lemon; 12 ounce Yukon Gold Potatoes; 1 tablespoon Flour; unit Salt; unit Pepper; teaspoon Olive Oil; tablespoon Butter

with Caper Sauce and Potatoes

Recipe Development TeamPublished on November 21, 2016

4.0

(1.5K customers rated)

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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 First

•Contains shellfish

Allergens:

Fish

•Milk

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

12 ounce

Sole

(Contains: Fish)

6 ounce

Green Beans

1 ounce

Capers

2 clove

Garlic

¼ ounce

Parsley

6 tablespoon

Sour Cream

(Contains: Milk)

1 unit

Lemon

12 ounce

Yukon Gold Potatoes

1 tablespoon

Flour

(Contains: Wheat)

Not included in your delivery

unit

Salt

unit

Pepper

teaspoon

Olive Oil

tablespoon

Butter

(Contains: Milk)

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

•Baking Sheet

•Paper Towel

•Strainer

•Large Pan

•Non-Stick Pan

Instructions

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.

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.

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.

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.

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.