Salsa Verde Sole

Mince 1 clove garlic (we sent more). Finely chop parsley. Halve lemon. Finely mince olives.

Place green beans on another baking sheet and toss with a drizzle of olive oil. Season with salt and pepper. (TIP: If there’s room on the sheet with potatoes, you can scoot them to one side and add the green beans to the other side after the potatoes have roasted halfway.) Roast green beans in oven until tender, 12-15 minutes.

Heat a drizzle of olive oil in a large pan over medium-high heat. Pat sole dry with a paper towel. Season all over with salt and pepper. Add to pan and cook until flaky and opaque, 2-3 minutes per side. Remove from pan and place directly on plates for serving. Drizzle with a squeeze of lemon.

Melt 1 TBSP butter in same pan over medium-high heat. Once completely melted, add garlic, then shake pan in a circular motion to swirl. Continue swirling until butter is browned and smells nutty, 2-4 minutes. Pour into a small bowl. Add parsley, olives, a squeeze of lemon, and 1 TBSP olive oil to bowl. Stir to combine. Season with salt and pepper.