Blackened Sole with Green Beans, Cannellini Puree, and Green Goddess | Sunbasket

Name: Blackened Sole with Green Beans, Cannellini Puree, and Green Goddess | Sunbasket
Ingredients: 6 ounces organic green beans; 3 ounces organic grape or cherry tomatoes; Fish options:; 2 wild skinless sole fillets (about 5 ounces each); 2 wild skin-on snapper fillets (about 6 ounces each); 2 sustainably raised Faroe Islands skinless salmon fillets (about 5 ounces each); Sunbasket blackening spice blend (granulated garlic - sweet paprika - onion powder - dried thyme - dried oregano); 4 or 5 sprigs organic fresh flat-leaf parsley; Sunbasket cannellini puree (cannellini beans - water - kosher salt - red chile flakes); Sunbasket green goddess dressing (tahini - scallions - lemon juice - apple cider vinegar - parsley - garlic - kosher salt - dried dill)

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Light and bursting with flavor, this dish epitomizes California cuisine. We perch delicate fish over a creamy white bean puree along with seasonal veggies and a tangy green goddess dressing.

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Ingredients

6 ounces organic green beans
3 ounces organic grape or cherry tomatoes
Fish options:
2 wild skinless sole fillets (about 5 ounces each)
2 wild skin-on snapper fillets (about 6 ounces each)
2 sustainably raised Faroe Islands skinless salmon fillets (about 5 ounces each)
Sunbasket blackening spice blend (granulated garlic - sweet paprika - onion powder - dried thyme - dried oregano)
4 or 5 sprigs organic fresh flat-leaf parsley
Sunbasket cannellini puree (cannellini beans - water - kosher salt - red chile flakes)
Sunbasket green goddess dressing (tahini - scallions - lemon juice - apple cider vinegar - parsley - garlic - kosher salt - dried dill)