Pan-Fried Sole with Mashed Potatoes & Green Beans

Directions

1. Wash and dry the produce, then get the potatoes ready for cooking.
2. Cube the potatoes, place them in a small saucepan, cover with water by about an inch, and bring to a boil.
3. Trim the ends and halve the green beans, then toss them into a bowl for later.
4. When the water boils, lower the heat and simmer the potatoes until tender, about 8–12 minutes; reserve half a cup of the cooking liquid and drain the rest, keeping the pot warm.
5. Melt butter in a nonstick skillet over medium heat.
6. Pat the sole dry, season it on both sides with salt and pepper, and set it aside.
7. Once the skillet is hot, add the sole and cook until fully cooked and golden, about 2–4 minutes per side; transfer to a plate.
8. Add the green beans to the skillet and pour in ¼ cup water; bring to a boil and cook until bright green, 2–3 minutes.
9. Peel and mince or press the garlic, then add it to the skillet with butter, salt, and pepper; cook until the liquid evaporates, 1–2 minutes.
10. Mash the potatoes with half of the reserved liquid and butter, then season with salt and pepper; add more liquid if needed for the desired consistency.
11. To plate, divide the mashed potatoes, green beans, and sole between bowls and serve.