Crispy Sole with Green Goddess & Spring Veggies

My son spread the sauce on his fish like butter on toast. Enough said.

Fish recipes are tricky when posting recipes—not because they’re complicated (this one is blissfully not), but because many people just aren’t as comfortable with fish as they are with, say, chicken. But this one is gentle. Friendly. Delicious.

A golden, crispy fillet with restaurant vibes and weeknight effort. Get ready for the compliments to roll in. Crispy breaded sole (or another thin white fish like flounder or tilapia) with a Green Goddess dressing, served with spring veggies—in this case, buttery new potatoes and snap peas. Also delicious with broccoli, if that’s what you’ve got.

Despite fish recipes not being immediate clickbait like, say, a baked feta pasta or a TikTok ramen hack, I will persist in posting fish recipes—because I really want you to start cooking more fish (if you don’t already). I’m not your mom, but... it’s good for you, honey. Lean protein, omega-3s, brain-boosting, heart-loving, glow-up magic. It’s great for kids (especially when it’s crispy), and it’s a smarter environmental choice than most other animal proteins. Unless you're vegetarian, in which case—carry on with your lentils, you're doing amazing! But if you do eat fish? It’s time to make it a regular part of the rotation. Plus, it cooks so fast. Like, “yes I just started cooking but someone set the table, because dinner is almost ready” fast.

I loved this dinner. Zach kept going back for more and couldn’t stop saying how good it was. My kids went nuts for it. My daughter polished hers off with just lemon and no sauce (minimalist queen), while my son spread the Green Goddess on his fillet like he was buttering toast.

And the sauce! Greek yogurt, lemon, garlic, green onions, and herbs (parsley and dill mostly - but you could throw in chives, basil, cilantro….) It’s creamy, tangy, a little zippy, and goes with everything. You can use it as a salad dressing, a dip for crudités, or yes—put it on chicken. I made some fried green tomatoes recently and served them with a bowl of this stuff and it was SO GOOD. Paired with the buttery potatoes and bright, snappy peas, it’s a super simple weeknight dinner that’s seasonal, healthy, and just really, really satisfying.

clockwise from top left: fried green tomatoes with green goddess; crudites with green goddess; sole with green goddess, broccoli and potatoes; green salad with chicken, avocado, red onion, shaved parm and green goddess

If you want a super simple, healthy dinner with minimal effort and maximum payoff, here’s my move: cook the fish (I used whole wheat bread crumbs below), toss some lettuce and crunchy veggies—think cucumber, fennel, radish, whatever crisp things you’ve got—with the Green Goddess, and pile the salad right on top of the fish. That’s it. A little lemon on the side, maybe some bread if you’re feeling it, and you’ve got a full, balanced, really satisfying dinner. This is a perfect meal for one or two adults—honestly, especially one. It feels thoughtful and nourishing without being fussy. I make this kind of dinner all the time when I want to eat something that feels good but don’t want to cook a whole situation.

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A quick note on pan-frying: I don’t do the whole flour-egg-breadcrumb assembly line on a weeknight. I just don’t have time for three bowls and getting my hands crazy sticky while I’m fielding homework questions and trying to get dinner on the table. Instead, I pour breadcrumbs (plain or seasoned) onto a plate, lay the seasoned (as in salt and pepper) fish right on top, press firmly with my hand, flip it, press again—and boom, breaded cutlet. It sticks, it crisps, it works. I’m not above the full three-step breading situation for special occasions, but for a Tuesday night? I’m all about making dinner easier, not more complicated.