Pan-Seared Sole

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.

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.

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

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.