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
  • pescatarian
This mushroom and fennel stuffed sole is an elegant, festive recipe that is far easier to make than it looks. Delicate sole fillets are rolled around a savory filling of sautéed mushrooms and fennel, baked in white wine, and seasoned with Healthy On You® The Fennel Countdown Spice Blend for a dish that is rich, aromatic, and completely irresistible. Any thin white fish works beautifully as a substitute, making this a wonderfully versatile recipe for any occasion. This easy stuffed sole recipe is a healthy weeknight dinner or impressive holiday centerpiece that comes together quickly and delivers restaurant-quality flavor with minimal effort. A baked stuffed white fish recipe with mushrooms, fennel, and white wine that is naturally gluten-free and the kind of elegant, crowd-pleasing seafood dish that makes any holiday table feel truly special.
  • Time: 45 mins
  • Serves: 4
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Featured product

The Fennel Countdown

The Fennel Countdown

Fennel Citrus Blend
The Fennel Countdown Refill

The Fennel Countdown Refill

Fennel Citrus Blend
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FOR THE MUSHROOM AND FENNEL FILLING

  • 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

FOR THE SOLE

  • 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

Directions

FOR THE FILLING

  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.

FOR THE FISH

  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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