So, this was my first attempt ever in my life of cooking fish. This is primarily due to me not cancelling Hello Fresh and then not paying attention to my email and therefore we got this as one of our meals in the box. I definitely was scared, and used WAY too much oil, but it wasn’t as bad as I was afraid of. I did eat mine, and would attempt it again with less oil because it was not a fishy taste, though it did smell a little fishy during the cooking process, so just be warned.
Start by preheating your oven to 400 degrees. Half or quarter about 12 oz of Yukon gold potatoes (ours were pretty small but you will want them about bite size so plan accordingly). Toss them in olive oil, salt, and pepper, then spread on a baking sheet and put in the oven for 15 minutes. While that is cooking, mince 1 clove of garlic, finely chop 1/4 oz of parsley, half a small lemon, and finely mince 1 oz green olives. Toss 6 oz Fresh green beans in olive oil, salt, and pepper. When your timer goes off for the potatoes, toss them a bit to move them around, then shove them to one side and add your green beans to the other side. Back in the oven for another 15 minutes.
Pat dry 12 oz of thinly sliced sole. Season both sides with salt, pepper, and smoked paprika. Heat a little olive oil in a large skillet. Add sole to the pan and cook 2-3 minutes per side till flaky and opaque. Use a spatula to turn it as tongs just break it up. Remove from pan and place on plates ready to serve. Drizzle with a squeeze of lemon.
While that is cooking, make your salsa verde by combining your parsley, olives, squeeze of lemon, 1 tbsp olive oil, and set aside because you will add a couple more things. Once the fish is on there plates, heat 1 tbsp butter and the garlic in the same skillet, swirling it around till the butter is browned and the garlic is fragrant. Pour this into your sass verse mixture and stir to combine.
By now the potatoes and green beans should be done. Serve up the sole on the plate topped with the salsa verde mixture, with the potatoes and green beans on the side, and finish with another drizzle of lemon to taste. Enjoy!