Meal Kit
Brown Butter Sole "à la Meunière"
With Green Beans and Roasted Romas
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish, Milk
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Scott Gorsky
When Julia Child (to whom all American cooks owe a great debt) arrived in Paris in 1948, she had sole meunière for lunch, and her life would never be the same. In her memoir, she wrote, "The flesh of the sole was delicate, with a light but distinct taste of the ocean that blended marvelously with the browned butter. It was a morsel of perfection. It was the most exciting meal of my life." We couldn't have said it better. Bon appetit!
In Your Box (serves 2)
- 2 Roma Tomatoes
- 6 oz. Green Beans
- 4⅕ oz. White Rice Flour
- 1 Lemon
- 3 oz. Thyme Sprigs
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0.9 oz. Butter
- 5 Parsley Sprigs
- 2 Garlic Cloves
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2 Sole Fillets
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) QPGbgn3E
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Calories380
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Carbohydrates63g
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Net Carbs57g
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Fat11g
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Protein7g
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Sodium95mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Baking Sheet
- 1 Medium Pot
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Preheat oven to 375 degrees and prepare baking sheet with aluminum foil or use a non-stick baking sheet. Bring medium pot of lightly salted water to boil. Put a colander in the sink. Throughly rinse produce and pat dry. Trim green beans. Halve Roma tomatoes and mince garlic. Zest lemon and slice into thin rounds. Stem and mince parsley. Rinse and pat dry sole.
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2 Roast the Tomatoes
On prepared baking sheet, toss halved tomatoes with garlic, thyme sprigs, and a drizzle of olive oil. Season with a pinch of salt and pepper. Arrange tomatoes cut-side down. Roast in oven 12-15 minutes until tomatoes are softened and skin begins to crinkle. Remove from oven, remove and discard skin and thyme sprigs.
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3 Dredge and Cook the Sole
Heat 2 tsp. of olive oil in a medium pan over medium heat. Place rice flour in a shallow dish and season with a pinch of salt and pepper. Dredge sole fillets in flour and shake off the excess. Carefully place fish in pan and cook on the first side 4-5 minutes until golden brown. Flip onto second side and cook 2-3 more minutes. Remove to a paper towel-lined plate. Wipe out pan and return to heat.
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4 Make the Sauce
Add butter to the pan used to cook fish and melt until it begins to brown but not blacken, about 2-3 minutes. Add lemon rounds and swirl inside the pan. Remove from the heat and add parsley.
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5 Cook the Green Beans
Carefully drop green beans into the pot with the boiling water and cook 2-3 minutes until bright green and slightly tender. Drain in a colander.
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6 Plate the Dish
Place a few of the lemon rounds near the rim of the plate. Place a stack of green beans and roasted tomatoes near the center, and lean sole fillets between the two. Spoon brown butter sauce over everything and garnish with lemon zest.
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