with Salsa Verde, Fingerling Potatoes, and Lemony Green Beans
Prep: 15 min | Total: 30 min | Difficulty: Level 1 | Nut free, Gluten free
Allergens: Fish, milk | Tools: Baking sheet, medium pot, small bowl, strainer, paper towel, large pan
2 People: Fingerling Potatoes 12 oz, Green Beans 6 oz, Garlic 1 Clove, Parsley 1/4 oz, Lemon 1, Green Olives 1 oz
Sole 12 oz, Butter 1 tbsp, Olive Oil 8 tsp
1. Preheat oven and roast the potatoes: Roast halved potatoes until crispy and golden brown (25-30 minutes), tossed on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper.
2. Prep the remaining ingredients: Add green beans to boiling water. Cook until bright green and crisp-tender (3-5 minutes). Mince 1 clove garlic and finely mince the olives. Finely chop the parsley and halve the lemon.
3. Make the salsa verde: In a small bowl, combine the parsley, the olives, ½ tbsp lemon juice and 2 tbsp olive oil. Add a pinch of garlic, to taste and season with salt and pepper.
4. Cook the fish: Season with salt and pepper on all sides. Heat a drizzle of olive oil in a large pan over medium-high heat. Cook until flaky and opaque (2-3 minutes per side). Top with a squeeze of lemon.
5 Finish: 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.
Nutrition per person:
Calories: 540 cal | Fat: 30g | Sat. Fat: 6 g | Protein: 37g | Carbs: 39 g | Sugar: 6 g | Sodium: 357 mg | Fiber: 9g