Every cuisine has its own version of a green sauce. In Argentina, it’s chimichurri; in France, it’s sauce verte; and in Spain and Italy, salsa verde. Our chefs put their own spin on the Italian version by incorporating green olives and parsley. They add a major pop of flavor to this light and breezy but completely satisfying dinner.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Wash and dry all produce. Preheat oven to 400 degrees. Halve potatoes. (TIP: Quarter any large ones so all are evenly sized.) Toss on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast in oven until browned, 25-30 minutes, tossing halfway through.
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.
Add potatoes and green beans to plates with sole and drizzle with a squeeze of lemon. Top with salsa verde and serve.