Sole With Fennel and Blood Oranges Recipe (2024)

"Cut sections in half crosswise...." I would think this step would spoil the appearance of the orange section. Furthermore, it does not appear that the sections were cut crosswise in the Times' picture of the plated fish.

Step 5: By the time the liquid reduced sufficiently, the orange sections were falling apart. I'd suggest adding only the liquid, reducing, then add the orange sections for a quick saute.

Appears to have meant vertically in half.

Delicious. Made as directed with the addition of a splash of Pernod.

This unfortunately wasn’t good and ruined our main course Christmas Eve. If you do try to make this I recommend you follow some tips - one fennel is more than enough and you need to season it (not mentioned in the recipe). If your orange doesn’t look super juicy it isn’t and will turn out really bad- consider adding OJ. Some additional spices may do this recipe good as well.

Really not good unfortunately. Some tips if you decide to make this anyway.. use a very juicy orange - maybe add orange juice? Mine was so dry. Though the recipe doesn’t call for it definitely season the fennel. And 1 fennel is more than enough. Really did not enjoy this recipe - I tried to cook it Christmas Eve and it kind of ruined our main course.

Delicious! Roasted the potatoes instead but otherwise made as-is with fresh Gulf of Maine sole and the cara cara orange.

Really perfect! I didn’t have sole so I used sea scallops and it turned out beautifully. Only complaint is way too much lemon (and this is coming from someone who LOVES lemon).

This is delicious. I doubled the blood oranges because they were small. Next time I will toss the cooked fennel in the pan with the oranges and pile the whole thing on top of the fish. I think this would be good with any white fish and maybe even a good, fatty salmon.

I prepared it with bronzino filets and it was great! Preferred the blood oranges to the cara cara for their tartness.

Not clear to me at what temperature the fish should be fried at. I went for medium, but fish slightly overcooked and cornmeal not yet crispy. Maybe worth trying with flour.

The first step is asking you to supreme the orange, then slice the pieces in half. I had trouble understanding it, so hopefully this will clarify. Googling how to supreme is a helpful exercise for this recipe.

Bought 1 pound for four of us, felt like a ton of fish. Served with fingerlings. One bulb fennel was a ton. Needed two full blood oranges. One would have been paltry.

Delicious. Made as directed with the addition of a splash of Pernod.

I googled "sole" "citrus" "fennel", what I had in my kitchen, and found this easy, quick and delightful recipe. Results were quite good with Whole Foods cheaper Dover Sole and superb with fish market Dover Sole. The citrus, crispness of the floured fish, the flesh still quite delicate, complement each other perfectly.

The blood orange sauce was way too sweet for our beautiful local sole. My second fish-with-fruit recipe from the NYT (the other was Bittman's "Snapper with Rhubarb"), and it's 0-2.

Quick and minimal mess. Loved the method for cooking the fish, esp. seasoning before dredging. No Sole or corn flour. Substituted haddock with the skin removed and flour. Used a mandolin for the fennel. No instructions given for seasoning the fennel. Added salt and pepper. Needed 2 small blood oranges to produce enough fruit. Reduced lemon juice and blood orange juice to taste, not by volume. Added fruit last till warm. Produced vivid red sauce unlike picture. Flavors were delicate and fresh.

Step 5: By the time the liquid reduced sufficiently, the orange sections were falling apart. I'd suggest adding only the liquid, reducing, then add the orange sections for a quick saute.