Sole with Mustard Fennel Butter

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Holiday 2014

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Sole with Mustard Fennel Butter

Sole with Mustard Fennel Butter
1/2 cup butter
1/4 cup minced fennel
4 cloves garlic, minced
1/4 cup white wine
1 tbsp. Dijon mustard
1 tbsp. fresh lemon juice
1 tbsp. finely grated lemon zest
1 tsp. Raley's Isle of Capri Sea Salt
6 Medium sole fillets (about 1-1/2 lbs.)
Isle of Capri Sea Salt to taste
Freshly ground pepper to taste
2 bunches rainbow Swiss chard, ends trimmed and cut into 2-inch strips
1 tbsp. snipped fresh rosemary
Lemon slices

Prep: 15 minutes, Cook: about 30 minutes, Serves: 6  

1. Preheat oven to 350°F. Melt butter in a small saucepan over medium heat. Add fennel and garlic and cook for 5 minutes. Stir wine, mustard, lemon juice, lemon zest and sea salt and simmer for 5 minutes more.  

2. Place sole on a large baking sheet and season with sea salt and pepper; bake for 15 minutes or until fish flakes easily with a fork.

3. Place chard in a large bowl and microwave on HIGH for 3 to 4 minutes to lightly wilt. Place on a large platter and top with fish. Pour butter over fish and sprinkle with rosemary. Garnish with lemon slices.  

Nutritional Information:
234 calories, 14 g protein, 17 g total fat (10 g sat.), 5 g carbohydrate, 2 g fiber, 1 g sugar, 85 mg cholesterol, 896 mg sodium, 6 points


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