Anti Inflammatory Pan-Seared Sole with Herb Butter

Total time25 min

Prep time10 min

Cook time15 min

Anti Inflammatory Pan-Seared Sole with Herb Butter

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Ingredients

4 servings

4 sole fillets (about 5–6 oz each)
½ tsp salt
2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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3 tbsp unsalted butter, divided
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 small fennel bulb, thinly sliced (about 1 cup)
1 tsp fresh ginger, finely grated
¼ cup low-sodium chicken broth
2 tbsp fresh flat-leaf parsley, finely chopped
1 tbsp fresh chives, finely chopped

For serving

fennel fronds, for garnish (optional)

Instructions

1
Pat the sole fillets thoroughly dry with paper towels, then season both sides evenly with the salt.
2
Heat 1 tbsp of the olive oil and 1 tbsp of the butter in a 12-inch skillet over medium-high heat until the butter is melted and the foam begins to subside. Add 2 fillets in a single layer and cook undisturbed for 2 minutes, until the underside is lightly golden. Carefully flip and cook for 1–2 minutes more, until the fish is opaque throughout and reaches 145°F (63°C) on an instant-read thermometer. Transfer to a warm plate and tent loosely. Repeat with the remaining 1 tbsp olive oil, 1 tbsp butter, and 2 fillets.

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