Meal Kit

Brown Butter Sole "à la Meunière"

With Green Beans and Roasted Romas

Prep & Cook Time: 30-40 min.

Difficulty Level: Intermediate

Spice Level: Not Spicy

Cook Within: 3 days

Contains: Fish, Milk

Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

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
  • 5 Parsley Sprigs
  • 4⅕ oz. White Rice Flour
  • 1 Lemon
  • 3 oz. Thyme Sprigs
  • Info
    0.9 oz. Butter
  • 2 Garlic Cloves
  • Info
    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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Medium Pot
  • 1 Colander
  • 1 Medium Pan

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
  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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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