Recipes Nugget Markets Signature Recipes
Pan-Seared Petrale Sole with Tomato & Fennel
- Prep time
- 15 minutes PT15M
- Cook time
- 15 minutes PT15M
- Yield
- 2 servings
- Difficulty
This simple butter sauce featuring tomato, fennel and a dash of vermouth is the perfect complement for a mild fish like Petrale sole.
Ingredients
- 2 Petrale sole fillets
- Kosher salt, to taste
- Cracked black pepper, to taste
- 2 tablespoons olive oil
- 3 cloves garlic, sliced thin
- 1 bulb fennel, small diced
- 3 Roma tomatoes, small diced
- 4 ounces white wine
- 2 ounces dry vermouth
- 3 tablespoons unsalted butter
- ¼ cup chopped Italian parsley
- 2 tablespoons chopped dill, plus sprigs for garnish
- 1 lemon, juiced and zested
Preparation
Clean the sole by cutting on each side of the center line to remove the bones and make two pieces. Evenly season with salt and pepper. Heat a sauté pan on medium-high heat, add olive oil and sear sole skin-side up for about 1½ minutes, or until golden brown. Carefully turn the fillet over and cook for an additional 30 seconds, or until the fish is cooked through. Remove from pan and hold warm.
Add garlic to the pan and cook until just browned. Add fennel and sauté for 2 minutes, being careful not to burn the garlic. When the fennel has softened, add tomatoes and sauté for 2 minutes. Deglaze the pan with white wine and vermouth and reduce by half. Whisk in butter and chopped parsley, dill and lemon zest. Finish the sauce with fresh squeezed lemon juice to taste.
To plate, spoon sauce onto a plate, top with sole and garnish with a sprig of fresh dill.
