Classic Sole Meunière with Herb-Roasted Fingerling Potatoes and Lemony Green Beans Amandine

Preheat oven to 425°F (220°C).

Wash 1.5 pounds fingerling potatoes, pat dry, and cut any large ones in half lengthwise so they're all roughly the same size.

Place potatoes on a rimmed baking sheet. Drizzle with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Strip leaves from 2 sprigs rosemary and 2 sprigs thyme. Finely chop and sprinkle over potatoes.

Peel and mince 2 garlic cloves and sprinkle over potatoes. Toss everything to coat evenly.

Arrange potatoes cut-side down in a single layer and roast for 30-35 minutes until golden brown and tender when pierced with a fork.

While potatoes are roasting, prepare the green beans. Wash 1 pound green beans and trim the ends.

Bring a large pot of salted water to a boil. Add green beans and blanch for 3-4 minutes until bright green and crisp-tender.

Drain beans and immediately plunge into ice water to stop the cooking process. Once cool, drain again and pat dry.

Zest and juice 1 lemon, setting aside separately. Cut the second lemon into wedges for serving.

Wash and finely chop 1/4 cup fresh parsley.

Rinse 2 tablespoons capers and pat dry.

Combine 1/2 cup all-purpose flour with 1/2 teaspoon salt and 1/4 teaspoon black pepper on a large plate.

Pat 1.5 pounds sole fillets dry with paper towels. Season both sides lightly with salt and pepper.

Heat a large non-stick skillet over medium-high heat. Add 1/3 cup sliced almonds and toast, stirring frequently, until golden brown, about 3-4 minutes. Transfer to a plate and set aside.

When potatoes have about 15 minutes left, prepare the sole. Dredge each fillet in the seasoned flour mixture, shaking off excess.

Heat 1 tablespoon olive oil and 2 tablespoons butter in a large skillet over medium-high heat until butter is foaming.

Add sole fillets (working in batches if needed) and cook for 2-3 minutes per side until golden brown and cooked through. Transfer to a warm platter and cover loosely with foil.

In the same skillet, add 2 tablespoons butter and cook until it begins to brown and smells nutty, about 2-3 minutes.

Add capers and 2 tablespoons lemon juice to the brown butter, swirling the pan (be careful, it may splatter). Cook for 30 seconds.

Pour the brown butter sauce over the sole fillets and sprinkle with half the chopped parsley.

In another skillet, heat the remaining 2 tablespoons butter over medium heat. Add the remaining minced garlic clove and cook for 30 seconds until fragrant.

Add the blanched green beans and cook for 2-3 minutes until heated through.

Stir in the toasted almonds, remaining lemon zest, 1 teaspoon lemon juice, and remaining parsley. Season with salt and pepper to taste.

Serve the sole immediately with the herb-roasted fingerling potatoes and green beans amandine. Garnish with lemon wedges.