Thursday, May 22, 2014

Sole with Fennel, Olives, and Potatoes

I used to really hate olives. Then about 2 years ago, I tried a fish dish with olives and suddenly olives made sense. This particular
dish was inspired by a delicious lunch I had at Gramercy Tavern in New York. The dish was overall very simple, but the ingredients all complemented each other perfectly. I tried to recreate those simple, but bold, flavors here.


2 Yukon gold potatoes, cut in. 1/4 in thick discs
1 lb. sole (can substitute other flaky white fish)
1 bulb fennel, shaved 1/8 in. thick
Zest from 1 lemon
1 tsp. lemon juice
1/4 cup dry white wine
2 tbsp. butter
1/2 cup assorted greek olives, halved lengthwise
Extra virgin olive oil


Preheat oven to 375˚. Arrange potato slices in a single layer on a baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper. Bake 30-35 minutes, or until golden brown and slightly crispy on the outside.

Meanwhile, pat fish dry and sprinkle with salt and pepper on both sides. Coat a nonstick pan with olive oil. Heat pan over medium. When hot, add fish to pan, cook about 2 minutes per side. Set aside fish. Add butter, fennel, lemon juice, lemon zest, and wine to pan. When wine has reduced and sauce has thickened, has olives. Stir into the sauce and pour over the fish. Serve with the potato discs.

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