Sole Amandine with Potatoes and Green Bean Sheet Pan Dinner
Servings
4 Servings
Ingredients
- 1 pound baby red-skinned potatoes scrubbed and halved
- 2 tablespoons extra virgin olive oil
- 2 tablespoons chopped fresh flat leaf parsley
- 2 tablespoons chopped fresh chives
- Kosher salt
- ½ teaspoon freshly cracked black pepper
- 1 pound trimmed green beans frozen ok
- 3 tablespoons cold butter divided
- ¼ cup sliced almonds
- 4 6-ounce sole fillets or any skinless white fish
- 1 lemon sliced thin
Instructions
- Preheat oven to 400°F.
- Place potatoes on the sheet pan. Drizzle with evoo, toss well and roast in oven for 20 minutes until starting to brown and crisp.
- Remove pan from oven, sprinkle potatoes with parsley, chives, salt, and pepper and move to one side of the pan.
- On the other side of the pan place the green beans and dot with 1 tablespoon butter , season with salt and pepper and sprinkle with sliced almonds. Roast for 15 minutes.
- Arrange fish and lemon wedges over the green beans, dot with remaining butter and season with salt and pepper. Cook about 10 minutes or until fish flakes easily.
- Serve fish with green beans and potatoes.
Nutrition
Nutrition Facts
Sole Amandine with Potatoes and Green Bean Sheet Pan Dinner
Amount per Serving
Calories
430
% Daily Value*
Fat
12.9
g
20
%
Cholesterol
116
mg
39
%
Sodium
781
mg
34
%
Carbohydrates
31.8
g
11
%
Fiber
6.8
g
28
%
Sugar
3.5
g
4
%
Protein
47.1
g
94
%
* Percent Daily Values are based on a 2000 calorie diet.