Blackened Sole with Green Beans, Cannellini Puree, and Green Goddess
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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at sunbasket.com.
Cooking tools:
- Skillet
- Saucepan
- Colander
- Mixing bowl
- Spatula
- Chef's knife
- Cutting board
- Measuring spoon
- Spoon
- Paper towel
- Plate
- Stove
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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