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Monday, January 9, 2017

RECIPE: Crispy Sole with Caper Sauce, Potatoes & Green Beans

Being home sick makes for plenty of time to cook and home cooking does more for the soul than take out ever could.  This was my third and final meal from my box last week.  Another winner!  Though I have to say I'm not a big fan of capers - too salty! 

I'm looking forward to my next box that arrives tomorrow.  What's great is you can change your menu based on what's available for the week or skip at will!  Perfect for those on the go and for New Yorkers who don't want to lug plastic bags full of groceries blocks home in this wintry weather, it doesn't get much better than this!

Go check out Hello Fresh and see if this is a service that may interest you.  Want $40 off your first order? Use my code ! I'll be checking out other services for future recipes along with recipes found on Pinterest, etc.  Stay tuned!  Until then, see this amazing recipe below - happy eating!


12 oz Yukon Potatoes
6 oz Green Beens
1 Clove Garlic
1/4 oz Parsley
1 Lemon
1 oz Capers
12 oz Sole
1 tbsp Flour
6 tbsp. sour cream


1.  Preheat oven to 450 degrees.  Cut potatoes into 1/2-inch cubes.  Place on baking sheet and toss with olive oil.  Roast until crispy on outside and tender on inside.  Total cooking time 25-30 minutes.

2.  Trim green beans.  After potatoes have roasted for 10 minutes, toss green beans in olive oil and add to baking sheet with potatoes and continue roasting 15-20 minutes.

3.  Mince or grate garlic.  Finely chop parsley.  Cut lemon into wedges.  Drain capers.  Pat sole dry with paper towel and season with salt and pepper.  Dust fillets evenly with flour on both sides.

4.  Heat olive oil in a large pan over high heat.  Add sole to pan and cook until firm, opaque and lightly browned, 2-3 minutes each side.  Halfway through, add 1/2 tsp butter (if you like) to pan to help brown.  Remove sole from pan and set aside.

5.  Reduce heat to medium and add garlic.  Cook for about 1 minute until lightly browned.  Stir in sour cream, capers, half the parsley and a squeeze of lemon juice.  Continue stirring until slightly thickened, about 1 minute.  Remove pan from heat.

6.  Service fish next to green beans and potatoes.  Drizzle with sauce.  Garnish with parsley and serve with lemon wedges on the side.

Take your plate, eat while watching a movie - my choice tonight is An American Haunting.  I miss Sissy Spacek.

**Recipe from HelloFresh.

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