Name: Sheet-Pan Sole Almondine
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 1 lb (450 g) green beans, trimmed; 1/4 cup (55 g) cold butter, thinly sliced; 1 lemon, cut into 8 wedges; 1 1/2 lb (675 g) sole fillets; 1/4 cup (30 g) sliced almonds

Ingredients

- 1 lb (450 g) green beans, trimmed
- 1/4 cup (55 g) cold butter, thinly sliced
- 1 lemon, cut into 8 wedges
- 1 1/2 lb (675 g) sole fillets
- 1/4 cup (30 g) sliced almonds

Preparation

- With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Scatter the green beans on the baking sheet. Dot with 1 tbsp of the butter slices and season with salt and pepper. Bake for 15 minutes or until the beans are al dente, stirring halfway through cooking.
- Arrange the lemon wedges and sole over the beans. Season with salt and pepper. Bake for 10 minutes or until the fish is cooked.
- Meanwhile, in a saucepan over medium-high heat, lightly brown the almonds. Add the remaining butter and cook until the butter browns slightly.
- Remove the baking sheet from the oven and drizzle the brown butter and almonds over the fish.

Sheet-Pan Sole Almondine

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Ingredients

Preparation

Personal Note

To help you with this recipe

RICARDO Non-stick Baking Sheet