Sheet-Pan Sole Almondine
Trend alert: Your sheet-pan is the (hot) ticket to express meals for a crowd. Its large flat surface means it heats up evenly and fast, so you can cook more than one ingredient—sole and string beans in this case—at once. The sheet-pan strategy not only gets dinner on the table at lightning speed, it also […]
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
Instructions
- 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.
Trend alert: Your sheet-pan is the (hot) ticket to express meals for a crowd. Its large flat surface means it heats up evenly and fast, so you can cook more than one ingredient—sole and string beans in this case—at once. The sheet-pan strategy not only gets dinner on the table at lightning speed, it also avoids a mountain of pots and pans, so you can concentrate on making the brown-butter-inspired sauce.