Sole Meunière with Fennel, Olives and Lime
A twist on the classic French sole dish with a fennel sauce spiked with Castelvetrano olives. It's easy and elegant at the same time.
Source: Wild Alaska Sole
Ingredients
- pounds Alaska sole fillets, thawed and patted dry
- tablespoons all-purpose or gluten-free flour
- Kosher salt and freshly ground black pepper
- tablespoons neutral oil, divided
- tablespoons extra-virgin olive oil
- large fennel bulb, very finely sliced, fronds reserved
- teaspoon fennel seed, lightly crushed
- red pepper flakes
- white wine
- water
- Juice of 1/2 lime
- pitted and chopped Castelveltrano olives
- tablespoon unsalted butter