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Pan-Seared Sole

Pan-Seared Sole

with Salsa Verde, Fingerling Potatoes, and Lemony Green Beans

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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.

Tags:Eat FirstGluten-freeContains shellfish
Allergens:FishMilk

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

Total Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

12 ounce

Sole

(ContainsFish)

12 ounce

Fingerling Potatoes

2 clove

Garlic

1 ounce

Green Olives

¼ ounce

Parsley

1 unit

Lemon

6 ounce

Green Beans

Not included in your delivery

1 tablespoon

Butter

(ContainsMilk)

8 teaspoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2259 kJ
Calories540 kcal
Fat30 g
Saturated Fat6 g
Carbohydrate39 g
Sugar6 g
Dietary Fiber9 g
Protein37 g
Cholesterol99 mg
Sodium357 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
Pot
Small Bowl
Strainer
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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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.

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.

4

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

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!