Sole with fennel and citrus fruits

4 servings

Ingredients

Quantity Ingredient
1 large Fennel bulb
4 Navel oranges
1 Lemon zested and juiced
1 Lime zested and juiced
8 smalls Sole fillets (1 1/2 lb total)
Salt and pepper to taste
8 Wooden toothpicks
2 tablespoons Butter, softened
1 large Shallot peeled and minced

Directions

Preheat oven to 400F.

Remove and discard the fennel stalks from the bulb. Halve the bulb and cut out the core. With the flat side against the cutting board and along the natural grain of the bulb, slice the fennel into thin strips. In a steamer tray, above 1 inch of boiling water, cook the fennel until it begins to soften, 4-5 minutes. Remove from the steamer and set aside.

Grate the zest from one of the oranges. Peel and segment all of the oranges. Combine the orange, lemon and lime zests, set aside half for sprinkling over the finished dish.

Lay each fillet of sole flat on the work surface and season lightly with salt and pepper. Set one-eighth of the fennel and a sprinkle of the citrus zest mixture across the tail end of each piece. Starting at the tail end, roll the fillet around the fennel-zest mixture.

Secure with a toothpick. Repeat with remaining fillets.

Rub a 9x13-inch baking dish with the butter. Add the shallots, lemon juice and lime juice. Arrange the stuffed sole fillets in the dish, seam side down, scattering the orange segments over the fish. Bake, uncovered, in the preheated oven until the fish is opaque throughout, 15-20 minutes.

Transfer 2 fillets to each dinner plate, spoon the cooking juices and orange segments over each fillet and garnish with the reserved citrus zest.

Simply Seafood Summer 1995

Submitted By DIANE LAZARUS On 08-18-95

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