Dover Sole is a mild, thin white fish. My goal for this dish was to keep the fish preparation super simple, load the dish with veggies and use up what was left in my pantry and fridge before I go food shopping tomorrow.
There are two fennel bulbs in my fridge just screaming to be used right about now. One of the easiest and most delicious ways to use fennel is to caramelize it with onions.
The long, slow cooking brings out the sweetness in both the fennel and onion leaving you with a tasty (and easy!) savory-sweet side dish that adds complexity and volume without adding many Points Plus. Truly a win-win in my book!
- I used Coconut Palm Sugar. If you don’t have it available, I suggest substituting brown sugar or raw sugar.
- 4 teaspoons olive oil
- 1 large yellow onion, cut in half and thinly sliced
- 2 medium fennel bulbs, thinly sliced
- 1 teaspoon kosher salt
- 1 teaspoon coconut palm sugar
- freshly ground black pepper
- splash fresh squeezed lemon juice
- Grab fennel and onion.
- Cut base off fennel bulbs, thinly slice.
- Halve onion and thinly slice.
- Heat large pot over medium high heat. Add olive oil. Once hot, add in onion and fennel. Stir to coat with oil. Cook for 10 minutes, stirring occasionally.
- Add kosher salt, stir, cover and turn heat to low.
- Cook another 10 minutes, stirring occasionally.
- Add in coconut palm sugar, stir, re-cover and cook for an additional 30 minutes, stirring occasionally.
- Remove from heat, add in freshly ground pepper and a squeeze of lemon juice.
- Serve and Enjoy!
Question: What is your favorite way to eat Fennel?