Careme

Instructions

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1. 1.

   Heat the oven to 425°F. Scrub 12 oz red potatoes and cut into 3/4-inch pieces. Toss on a rimmed baking sheet with:

   • 1 tablespoon olive oil
   • 1 1/4 teaspoons Diamond Crystal Salt flakes
   • 1/4 teaspoon freshly ground black pepper

   Arrange cut sides down in a single layer.

2. 2.

   Pat 1 lb sole fillets thoroughly dry and season both sides with 2 teaspoons Diamond Crystal Salt flakes. Refrigerate while preparing the vegetables.

3. 3.

   Trim 8 oz green beans. Cut 1 lemon, squeeze 2 tablespoons juice into a small bowl, and cut the unused portion into wedges. Chop 1/4 bunch Italian parsley to yield 2 tablespoons leaves.

4. 4.

   Roast the potatoes for 25–30 minutes, turning once, until browned and tender. Prepare the beans and fish during this roasting time.

5. 5.

   Place the trimmed beans in a large skillet with 1/4 cup water and 3/4 teaspoon Diamond Crystal Salt flakes. Cover and cook over medium-high heat for 4–5 minutes, until bright green and just tender. Uncover and let any water evaporate, then add 1/2 tablespoon olive oil and toss for 1 minute. Transfer to a serving dish and cover to keep warm. Wipe the skillet dry.

6. 6.

   Spread 1/4 cup all-purpose flour on a plate and mix in the remaining 1/4 teaspoon black pepper. Lightly coat half the seasoned sole in the flour, shaking off excess. Heat 1/2 tablespoon olive oil in the skillet over medium-high heat. Cook the coated fillets for about 2 minutes on the first side, then turn carefully with a wide spatula and cook for 1–2 minutes more, until the thickest part reaches 145°F. Transfer to warm plates. Coat the second batch just before cooking and repeat with the remaining 1/2 tablespoon olive oil. Discard unused dredging flour.

7. 7.

   Reduce the skillet heat to medium and wipe away any dark flour residue. Add 3 tablespoons unsalted butter and swirl for 2–3 minutes, until golden brown and nutty-smelling. Remove from the heat and carefully stir in the prepared lemon juice and chopped parsley.

8. 8.

   Arrange the roasted potatoes and green beans beside the sole. Spoon the lemon-brown butter over the fish and serve immediately with the lemon wedges.

Want more detail? See the temperature guide.