Mushroom and Fennel Stuffed Sole

Mushroom and Fennel Stuffed Sole

DATE: September 27, 2022
  • Dairy-Free
  • diet
  • dinner
  • Fennel Citrus Spice
  • Gluten-Free
  • meal type
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.
  • Serves: 4
Accent Graphic
Accent graphics

Featured product

The Fennel Countdown

The Fennel Countdown

Fennel Citrus Blend
Ingredient Graphic


  • 2 tbs butter
  • 1 tbsp Healthy On You® Fennel Countdown Spice Blend
  • 8 oz cremini mushrooms, sliced
  • 2 garlic cloves, minced
  • 1 shallot, chopped
  • 1 cup fennel, shaved
  • 1/2 cup leeks, sliced
  • 2 cups spinach


  • 4 fillets of sole (or any white fish)
  • Healthy On You® Fennel Countdown Spice Blend, to taste
  • 1/2 cup vegetable stock
  • 1/4 cup white wine
  • salt and pepper, to taste
  • fennel fronds, for garnish



  1. Preheat oven to 375F.
  2. 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.
  3. Next, add fennel and leeks - cook until translucent (2-3 minutes). Finally, add spinach. Cover, cook for 1 minute, and then remove from heat.


  1. Taking one fillet, wash and pat dry. Lay fillet flat, skin side up, on a cutting board.
  2. 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.
  3. 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.
  4. 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.

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