Meal Kit

Sole Meuniere

with miso green beans

Prep & Cook Time: 20-30 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Fish, Soy

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and 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

In Your Box (serves 2)

  • 10 oz. Green Beans
  • 1 Lemon
  • ¼ oz. Parsley
  • Info
    12 oz. Dover Sole
  • 2 Tbsp. Cornstarch
  • Info
    1 Tbsp. White Miso Paste
  • Info
    0.9 oz. Butter

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
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Large Non-Stick Pan
  • 1 Small Pan

Before You Cook

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

    Trim ends off green beans. Halve and juice lemon. Stem and mince parsley. Season both sides of sole fillets with ¼ tsp. salt and a pinch of pepper.

  2. 2

    Roast the Green Beans

    Combine miso and 1 Tbsp. water in a mixing bowl, add green beans and toss. Place green beans on prepared baking sheet and toss with a pinch of pepper. Spread into a single layer and roast until tender and lightly caramelized, 8-10 minutes. While green beans roast, cook fish.

  3. 3

    Dredge the Fish

    Place cornstarch on a plate. Dip sole in cornstarch, coating completely. Shake off excess and place sole on another plate.

  4. 4

    Cook the Fish

    Place a large non-stick pan over medium-high heat with 2 tsp. olive oil. Working in batches, add sole to hot pan. Cook until sole is well-browned and reaches a minimum internal temperature of 145 degrees, 1-2 minutes per side. Remove from burner.

  5. 5

    Make the Sauce

    Place a small pan over medium heat. Add butter and melt. Continue cooking until butter begins to smell nutty and turns golden brown, 2-3 minutes. Butter browns shortly after it stops sizzling, so listen closely for when it's ready. Remove from burner and add 2 tsp. lemon juice and a pinch of pepper.

  6. 6

    Finish the Dish

    Place sole on a plate and top with sauce. Serve green beans alongside. Garnish with parsley.

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