Pan-Seared Sole with Salsa Verde, Fingerling Potatoes and Lemony Green Beans

Every cuisine has its own version of a green sauce-from Argentina’s chimichurri to France’s sauce verte. Our take on the Italian salsa verde incorporates green olives and parsley for a major pop of flavor. This light yet satisfying dinner pairs delicate pan-seared sole with crispy fingerling potatoes and bright, lemony green beans.

The combination of textures and bright, herbaceous flavors makes this dish a weeknight winner. The salsa verde comes together in minutes and the entire meal is on the table in under an hour. It’s an elegant yet approachable recipe that’s sure to impress.

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Ingredients

12 ounce SoleView ingredient guideLike ingredientDislike ingredient

12 ounce Fingerling PotatoesView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 ounce Green OlivesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

8 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 400°F. Halve the fingerling potatoes (quarter any larger ones so all pieces are roughly the same size). Toss them 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.
2. Meanwhile, bring a medium pot of salted water to a boil. Trim the green beans. Mince 1 clove of garlic. Finely chop the parsley. Halve the lemon. Finely mince the green olives.
3. In a small bowl, combine the chopped parsley, minced olives, ½ tablespoon lemon juice and 2 tablespoons olive oil. Add a pinch of minced garlic to taste. Season with salt and pepper. Set the salsa verde aside.
4. Add the green beans to the boiling water and cook until bright green and crisp-tender, 3-5 minutes. Drain and rinse under cold water to stop the cooking.
5. Pat the sole fillets dry with paper towels 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 the fish and cook until flaky and opaque, 2-3 minutes per side. Remove from the pan and place directly on plates. Squeeze a little lemon juice over the top.
6. Finish the green beans: Add the drained green beans to the same pan over medium heat. Toss with 1 tablespoon butter and a squeeze of lemon juice. Season with salt and pepper. Serve the roasted potatoes and green beans alongside the sole. Spoon the salsa verde over the fish and enjoy immediately.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, any thin, delicate white fish fillet such as flounder or tilapia will work well. Adjust cooking time as needed.

Can I make the salsa verde ahead of time?

Absolutely! The salsa verde can be prepared up to a day in advance and stored in the refrigerator. Bring to room temperature before serving.

What can I substitute for green olives?

You can use capers or chopped cornichons for a similar briny, tangy flavor. Adjust salt accordingly.