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.
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!