Sole with Cara Cara oranges, fennel, and purple sweet potatoes
Paleo, Gluten Free, Soy Free
25 – 35 Minutes
Our staff nutritionist, Kaley Todd, gives a big thumbs up to this Mediterranean-inspired dinner. The bright winter citrus offers an abundance of vitamin C, while the roasted fennel and potatoes provide potassium, fiber, and strong anti-inflammatory powers. Almond meal replaces the traditional breadcrumb coating for the fish, and boosts the heart-healthy mono-unsaturated fats.
- ¾ pound purple sweet potato
- 1 bulb fennel
- 2 Cara Cara oranges
- 1 ounce oil-cured black olives
- 1 lemon
- Fresh flat-leaf parsley
- Two 5-ounce sole fillets
- 1 pasture-raised organic egg
- ½ cup almond meal
- 1 tablespoon capers
- 2 tablespoons unsalted butter (optional)
Roast the purple sweet potato and fennel
- Trim the ends from the sweet potato; cut the potato in half lengthwise, then crosswise into ¼-inch-thick half-moons.
- Cut the fennel into quarters. Cut away the solid core, then cut each quarter lengthwise into ¼-inch-thick slices.
While the potatoes cook, make the salad and cook the fish.
Make the salad
- Using a sharp knife or your hands, peel the oranges. Cut the fruit crosswise into ¼-inch-thick slices. Working over a large bowl, separate the slices into large segments. Discard any seeds.
- Coarsely chop the black olives.
Prep the fish
- Zest the lemon and cut it into wedges.
- Strip the parsley leaves from the stems; coarsely chop the leaves.
- Pat the sole dry with a paper towel and season with salt and pepper.
Dip the sole into the egg mixture, then dredge the fish in the almond meal, pressing to adhere.
Cook the fish
Make the pan sauce
Nutrition per serving: Calories: 720, Protein: 29 g, Total Fat: 42 g, Monounsaturated Fat: 22.5 g, Polyunsaturated Fat: 3.5 g, Saturated Fat: 6 g, Cholesterol: 135 mg, Carbohydrates: 57 g, Fiber: 10 g, Added Sugar: 0 g, Sodium: 920 mg
Contains: fish, eggs, milk, tree nuts