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Ambassador [Associate]
Ambassador [Associate]
  • 409 calories
  • 45 min
  • 4 servings


  • 4 cloves garlic
  • 1 lb green beans
  • 1 ½ lb sole fillets
  • 4 medium yellow potatoes
  • black pepper
  • butter, unsalted
  • salt


  1. Wash and dry the fresh produce.
    • 1 lb green beans
    • 4 medium yellow potatoes
  2. Peel the potatoes, then halve lengthwise and crosswise; transfer the quarters to a small saucepan. Cover with hot water (from the tap) by about 1 inch and bring to a boil over high heat.
  3. Trim and discard the ends of the green beans, then halve the green beans. Transfer to a medium bowl.
  4. Once the water in the saucepan is boiling, reduce the heat to medium and cook until the potatoes are tender when pierced with a knife, 8 to 12 minutes. Once done, reserve about 1 cup of liquid and drain the rest. Cover the saucepan to keep warm.
  5. Add butter to a nonstick skillet and preheat over medium heat.
    • 1 tbsp butter, unsalted
  6. Pat the sole dry with paper towels and place on a plate; season with salt and pepper on both sides.
    • 1 ½ lb sole fillets
    • 1 tsp salt
    • ½ tsp black pepper
  7. Once the skillet is hot, add the sole; cook until it is cooked through and golden brown, 2 to 4 minutes per side. Once done, transfer to a plate.
  8. Once the sole has been transferred, add the green beans to the skillet and pour in ¼ cup of water. Bring to a boil over high heat; once boiling, cook until bright green, 2 to 3 minutes.
  9. Trim off and discard the root ends of the garlic; peel and mince or press the garlic.
    • 4 cloves garlic
  10. Add the garlic, butter, salt, and pepper to the green beans. Cook until the water is fully evaporated, another 1 to 2 minutes.
    • 1 tbsp butter, unsalted
    • ½ tsp salt
    • ¼ tsp black pepper
  11. Add ½ of the reserved liquid, butter, salt, and pepper to the potatoes; mash with a potato masher until smooth. Add more liquid to thin out the mash if needed.
    • 2 tbsp butter, unsalted
    • ½ tsp salt
    • ¼ tsp black pepper
  12. To serve, divide the mashed potatoes, green beans, and sole between plates. Enjoy!

Nutrition per Serving

Net Carbs


  • chef's knife
  • colander
  • cutting board
  • garlic press (optional)
  • measuring cups
  • measuring spoons
  • mixing bowls
  • nonstick skillet
  • potato masher
  • small saucepan
  • spatula
  • vegetable peeler