Pan-Seared Sole

Name: Pan-Seared Sole with Salsa Verde, Fingerling Potatoes, and Lemony Green Beans
Total time: 35 min
Yield: 2
Cuisine: North America
Ingredients: 12 ounce Sole; 12 ounce Fingerling Potatoes; 2 clove Garlic; 1 ounce Green Olives; ¼ ounce Parsley; 1 unit Lemon; 6 ounce Green Beans; 1 tablespoon Butter; 8 teaspoon Olive Oil; unit Salt; unit Pepper

with Salsa Verde, Fingerling Potatoes, and Lemony Green Beans

Recipe Development TeamPublished on October 14, 2016

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(2.1K customers rated)

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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 First

•Gluten-free

•Contains shellfish

Allergens:

Fish

•Milk

The quantities provided above are averages only.

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

Total Time35 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

12 ounce

Sole

(Contains: Fish)

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

(Contains: Milk)

8 teaspoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values

/ per serving

Calories540 kcal

Energy (kJ)2259 kJ

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

•Baking Sheet

•Pot

•Small Bowl

•Strainer

•Large Pan

•Paper Towel

Instructions

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.

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.

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!