Sage-Infused Brown Butter Sole Meunière with Garlic-Roasted Fingerlings and Hazelnut Haricots Verts

Preheat your oven to 400°F (200°C). Wash 2 lbs of fingerling baby potatoes and slice them in half lengthwise. Mince 4 cloves of garlic and strip the leaves from 4 sprigs of fresh thyme.

On a large baking sheet, toss the halved potatoes with 2 tbsp olive oil, the minced garlic, thyme leaves, 1 tsp salt, and 1/2 tsp black pepper. Spread them in a single layer, cut-side down, and roast for 25-30 minutes until the edges are golden and crispy.

While potatoes roast, wash and trim the stem ends of 1.5 lbs of haricots verts. Finely mince 1 large shallot and 1/2 bunch of fresh parsley. Zest and juice 2 lemons to yield about 3 tbsp of juice.

Place 0.5 cup raw hazelnuts in a small dry skillet over medium heat. Toast for 5-7 minutes, shaking frequently, until fragrant and the skins begin to crack. Place them in a clean towel, rub to remove skins, and roughly chop.

Bring a large pot of water to a boil with a generous pinch of salt. Prepare an ice bath in a large bowl. Boil the haricots verts for 3-4 minutes until tender-crisp, then immediately plunge them into the ice water to stop the cooking and preserve the green color. Drain and pat dry.

In a large skillet, melt 2 tbsp unsalted butter over medium heat. Add the minced shallot and cook for 2 minutes until translucent. Add the blanched haricots verts and chopped hazelnuts, tossing for 3 minutes to heat through. Season with salt and pepper, then set aside and keep warm.

Pat 6 sole fillets completely dry with paper towels. Season both sides with salt and pepper. Place 1 cup all-purpose flour in a shallow dish and dredge each fillet, shaking off all excess flour so only a very thin coating remains.

In a large non-stick skillet, heat 2 tbsp olive oil and 2 tbsp unsalted butter over medium-high heat. Once the butter foam subsides, add the fillets (work in batches if necessary). Sear for 2-3 minutes per side until just opaque and lightly golden. Remove to a warm platter.

Wipe out the fish skillet and add the remaining 6 tbsp unsalted butter. Cook over medium heat, whisking constantly. As the butter begins to foam and turn a toasted nut-brown color (beurre noisette), add 12 fresh sage leaves. Fry the leaves in the butter for 1 minute until crisp.

Carefully whisk in 0.25 cup dry white wine, 3 tbsp lemon juice, 2 tbsp capers, and the chopped parsley. The sauce will bubble vigorously. Allow it to reduce for 1-2 minutes until slightly thickened.

Arrange the roasted potatoes and haricots verts on plates. Top each sole fillet with the sage-infused brown butter sauce, ensuring each serving gets a few crispy sage leaves and capers. Serve immediately.