With the holidays just around the corner, we’re loving creating recipes that highlight our Spice Up the Holidays collection. This Mushroom and Fennel Stuffed Sole recipe is easy and quick, making it the perfect weeknight dinner. It’s even a little fun rolling up the fillets of fish! We used Sole, but any thin white fish will do. And don’t forget the wine! The combination of sautéd veggies in butter, stuffed in fish baked in wine, is something no one should miss out on. Here, our holiday Fennel Countdown Spice Blend is front and center.
Makes 4 servings
butter cremini mushrooms, sliced garlic cloves, minced shallot, chopped fennel, shaved leeks, sliced spinach fillets of sole (or any white fish) vegetable stock white wine salt and pepper, to taste fennel fronds, for garnish
For the Mushroom and Fennel Filling
For the Sole
cremini mushrooms, sliced
garlic cloves, minced
fillets of sole (or any white fish)
salt and pepper, to taste
fennel fronds, for garnish
For the Filling
Preheat oven to 375F.
Heat butter and Fennel Countdown in a large skillet over medium heat. Once melted, add mushrooms and sauté until tender (approximately 3 minutes). Add garlic and shallots and sauté for 2 minutes.
Next, add fennel and leeks - cook until translucent (2-3 minutes). Finally, add spinach. Cover, cook for 1 minute, and then remove from heat.
For the Fish
Taking one fillet, wash and pat dry. Lay fillet flat, skin side up, on a cutting board.
Spoon filling into the thickest end of the fillet and add a few shakes of Fennel Countdown. Roll up the fillet and set aside. Repeat with the remaining fillets.
Combine stock, wine, and a few additional shakes of Fennel Countdown in a roasting pan. Place stuffed sole seam side down in the pan. Spray sole with olive oil and sprinkle with salt and pepper.
Tent with foil. Transfer to the oven and cook for 18-20 minutes, removing the tent halfway. Remove from oven, top with fennel fronds and serve.