What I love most about Provençal cooking are the simple, bright flavors that make the most of the best, freshest ingredients.
I think this dish hits all of those notes. Get the freshest, delicate sole fillets you can find and pair them with colorful radicchio and meyer lemons, punched up by sweet and savory notes of fenugreek.
Roasted sole with fenugreek and radicchio
You’ll need:
- two fillets wild sole
- 1/2 meyer lemon, sliced
- 1/2 t ground fenugreek
- 1/2 head of radicchio
- 3 cloves black garlic (or roast small cloves of unpeeled regular garlic)
- olive oil
- salt
1. Preheat oven to 325F. Line a baking sheet with a large piece of foil.
2. Season each fillet with salt and fenugreek. Layer radicchio leaves on the lined baking sheet, place fish, garlic, and sliced lemons on top.
3. Drizzle very lightly with olive oil and wrap up the foil to seal fish into a ‘packet.’
4. Cook for about 20-25 minutes – the radicchio will be just wilted – and serve immediately.
What a fabulous combination. Love that sole studded with the beautiful fenugreek seeds too. Total winner 🙂
Thank you, Alice! It’s both pretty and delicious:)
I completely agree, Provencal cooking is simplicity with lots of fresh flavors that mingle beautifully together. This looks divine Ksenia. Definitley my kind of meal! I love the use of meyer lemon rather than the traditional. Delish!
Thank you, Karista – so glad you like it! And we’re always on the same page about fresh delicious flavors 🙂
I am so ready to eat fish again! Your sole looks fantastic.
When do you plan to start again? Thank you so much!
Looks delicious!
Thanks 🙂
This looks fresh and delicious! And a very healthy option, too. I like the idea of cooking this in a packet. 🙂
Thank you! Yes, this way it cooks quickly and evenly.