Pan-Seared Sole
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Pan-Seared Sole

Pan-Seared Sole

with Salsa Verde, Fingerling Potatoes, and Lemony Green Beans

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. It adds a major pop of flavor to this light yet satisfying dinner.

:
Eat First
Gluten-free
Contains shellfish
:
Fish
Milk

35 minutes

12 ounce

Sole

( Fish)

12 ounce

Fingerling Potatoes

2 clove

Garlic

1 ounce

Green Olives

¼ ounce

Parsley

1 unit

Lemon

6 ounce

Green Beans

1 tablespoon

Butter

( Milk)

8 teaspoon

Olive Oil

unit

Kosher Salt

unit

Pepper

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Calories540 kcal
Energy (kJ)2259 kJ
Fat30 g
Saturated Fat6 g
Carbohydrate39 g
Sugar6 g
Dietary Fiber9 g
Protein37 g
Cholesterol99 mg
Sodium357 mg

Baking Sheet
Pot
Small Bowl
Strainer
Large Pan
Paper Towel

Preheat oven and roast the potatoes
1

Wash and dry all produce. Preheat oven to 400 degrees. Halve potatoes, quartering any larger ones so all are of equal size. Toss on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast until crispy and golden brown, 25-30 minutes.

2

Prep the remaining ingredients: Bring a medium pot of salted water to a boil. Trim green beans. Mince 1 clove garlic. Finely chop parsley. Halve lemon. Finely mince olives.

Make the salsa verde
3

In a small bowl, combine parsley, olives, ½ TBSP lemon juice and 2 TBSP olive oil. Add a pinch of garlic, to taste. Season with salt and pepper.

Boil the green beans
4

Add green beans to boiling water. Cook until bright green and crisp-tender, 3-5 minutes. Drain and rinse under cold water.

Cook the sole
5

Pat sole dry with a paper towel, and season on all sides with salt and pepper. Heat a drizzle of olive oil in a large pan over medium-high heat. Once hot, add fish and cook until flaky and opaque, 2-3 minutes per side. Remove from pan and place directly on plates. Top with a squeeze of lemon.

6

Finish and plate: Add green beans to same pan over medium heat. Toss with 1 TBSP butter and a squeeze of lemon. Season with salt and pepper. Serve potatoes and green beans alongside sole. Top with salsa verde and enjoy!