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.

 
 
Prep: 15 min
Total: 30 min
Difficulty: Level 1
Nut free, Gluten free

Ingredients

– 12 ounce Sole (Fish)
– 12 ounce Fingerling Potatoes
– 2 clove Garlic
– 1 ounce Green Olives
– 0.25 ounce Parsley
– 1 unit Lemon
– 6 ounce Green Beans
– 1 tablespoon Butter* (Milk)
– 8 teaspoon Olive Oil*
– unit Salt*
– unit Pepper*

Nutrition Values/ per serving

– Energy (kJ) 2259 kJ
– Calories 540 kcal
– Fat 30 g
– Saturated Fat 6 g
– Carbohydrate 39 g
– Sugar 6 g
– Dietary Fiber 9 g
– Protein 37 g
– Cholesterol 99 mg
– Sodium 357 m

Allergens: Fish, milk

Tools: Baking sheet, medium pot, small bowl, strainer, paper towel, large pan

Preparation:

Step 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.

Step 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.

Step 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.

Step 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.

Step 5: 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.

Source: www.hellofresh.com

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