with Caper Sauce and Potatoes
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Yukon Gold Potatoes
Not included in your delivery
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.
Serve fish on a bed of green beans and potatoes. Drizzle with sauce. Garnish with remaining parsley. Serve with lemon wedges on the side.