Alaska Sole With White Beans & Garlicky Greens

Full credit for this great dish goes to AlaskaSeafood.org

Delicate and mild wild Alaska sole is prepared simply in a skillet with beans, kale, and a squeeze of fresh lemon to make a simple but flavor-packed meal that comes together in under 30 minutes. Enjoy!

Note: This recipe works with other white fishes, too, such as cod or halibut. Be sure to adjust cooking times accordingly.

Ingredients:

• 4 tbsp extra-virgin olive oil, divided
• 1 large leek, white and light green parts, washed and thinly sliced
• 1 large garlic clove - thinly sliced
• Kosher salt to taste
• freshly ground black pepper to taste
• 1/2 tsp red pepper flakes (optional) – (I prefer Aleppo Pepper flakes)
• 1 bunch kale, leaves stripped from stems and roughly torn
• 1 15.5-oz can white beans, such as cannellini, navy, or butter, drained and rinsed
• 2 lemons, divided
• 1 small head fennel, thinly sliced, fronds reserved
• 4  5-6oz boneless Alaska sole filets (thawed, if frozen)
• 3 tbsp unsalted butter

Step 1 - Prepare the greens

Heat 3 tbsp of olive oil in a large nonstick skillet over medium heat. Add the leek, garlic, and red pepper flakes if using. Season with salt and pepper and cook, stirring often, until translucent, about 5 minutes. Add kale (in batches if needed), season with more salt and pepper to taste, and cook until wilted, 3 to 5 minutes. Reduce heat to low and gently stir in the beans. Cook for another 4 minutes, until the beans are just warmed. Transfer to a large serving dish, and don’t wash the skillet (you’ll use it again for the fish). Halve one of the lemons and squeeze it over the beans and greens.

In a small bowl, toss together the fennel and the juice from the other half of the first lemon (about 1 1/2 tbsp). Season with salt and pepper.

Step 2 - Cook fish and serve

Wipe out the skillet. Season the fish with salt and pepper. Heat the butter and remaining tbsp of olive oil in the same large nonstick skillet over medium until the butter starts to foam and smells barely nutty, then add the fish in a single layer. Cook the fish for 2 to 3 minutes on each side, until it flakes easily with a fork. Remove from heat.

Top beans and greens with the filets and pour any browned butter left in the pan over top. Scatter the fennel mixture over the fish and top with reserved fennel fronds. Slice the remaining lemon into wedges for serving.

Blessed be… and happy cooking!