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Crispy Sole

Crispy Sole

with Caper Sauce and Potatoes

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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 FirstContains shellfish
Allergens:FishMilkWheat

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

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

12 ounce

Sole

(ContainsFish)

6 ounce

Green Beans

1 ounce

Capers

2 clove

Garlic

¼ ounce

Parsley

6 tablespoon

Sour Cream

(ContainsMilk)

1 unit

Lemon

12 ounce

Yukon Gold Potatoes

1 tablespoon

Flour

(ContainsWheat)

Not included in your delivery

unit

Salt

unit

Pepper

teaspoon

Olive Oil

tablespoon

Butter

(ContainsMilk)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
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
Utensilsarrow down iconarrow down icon
Baking Sheet
Paper Towel
Strainer
Large Pan
Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.