1

Bring the rice, water, and a pinch of salt to a boil in a small pot, then cover, turn the heat to low, and cook 15 minutes before resting off the heat for 5.

2

While the rice cooks, finely chop the parsley, then halve the lemon, cut one half into wedges, and set both aside on a small plate.

3

Trim the green beans and mince the garlic.

4

Heat the oil in a 12-inch nonstick skillet over medium-high for 2 minutes, then add the green beans with a pinch of salt.

5

Cook 5 to 6 minutes, tossing now and then, until blistered in spots and crisp-tender, then add the garlic for the last minute.

6

Tip the beans into a serving bowl, cover with a plate to keep warm, and wipe out the skillet.

7

Spread the flour on a dinner plate, pat the sole dry, season both sides with most of the remaining salt and the pepper, and dredge, shaking off the excess.

8

Melt half the butter in the skillet over medium-high until it foams, then lay in the fillets and cook 2 to 3 minutes until golden underneath.

9

Flip carefully with a thin spatula and cook 1 to 2 minutes more until the flesh is opaque and flakes easily (145 F / 63 C), then move the fish to clean dinner plates.

10

Lower the heat to medium, add the remaining butter, and swirl 1 to 2 minutes until it smells nutty and turns hazelnut brown.

11

Take the pan off the heat, squeeze in the juice from the lemon half, stir in half the parsley, and spoon the sizzling butter over the fish.

12

Fluff the rice with a fork, fold in the rest of the parsley and salt, and serve beside the fish with the green beans and lemon wedges.

Sole Meunière with Parsley Rice & Garlic Green Beans

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Instructions

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Sole Meunière with Parsley Rice & Garlic Green Beans

Ingredients Tap to check off

Instructions

More weeknight dinners

Never touch your screen with messy hands