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Citrus and Fennel Sole with Roasted Sweet Potato Hash and Fresh Watercress Salad
writes, "It is the month of love, so spice up your regular dinner fare with this fancy presentation of citrus, fennel sole and sweet potatoes with a delicate salad cascading on top. Your family will think they are in an elegant restaurant so add to the theme by tossing aside the paper plates and water and replacing them with fancy china and goblets filled with sparkling apple cider. This dish comes together quickly once it is prepped; the flavors are bright, warm and mouthwateringly savory. Enjoy the swank!"
Citrus and Fennel Sole with Roasted Sweet Potato Hash and Fresh Watercress Salad
Prep time: 30 minutes
Cooke Time: 20 minutes
Serves 4

Ingredients for Sole:
4 sole fillets (about 1 lb. ) or use any kind of white fish you prefer
Pinch of salt
3 Tablespoons butter
Pinch red pepper flakes
1 Tablespoon fennel, diced
2 Garlic cloves, whole
1 teaspoon lemon zest curls
1 teaspoon orange zest curls
1/2 cup white wine

Ingredients for Sweet Potato Hash:
2 large sweet potatoes, chopped in small dice, (about 3 cups)
1 whole fennel bulb, chopped in small dice (about 1 1/2 cups)
1 tablespoon of oil
Salt and pepper
Juice of 1 orange

Ingredients for Watercress Salad:
Salad dressing
1 tablespoon lemon juice
2 tablespoons orange juice
1/2 teaspoon salt
1/4 teaspoon pepper
Pinch of dry mustard
1 teaspoon red wine vinegar
2-3 Tablespoons grapeseed oil

1 bunch of watercress (about 2 cups) or arugula
1/2 cup diced fennel stalks
1/4 cup chives, finely diced
1/4 cup tarragon leaves, minced
1/4 cup fennel fronds, minced
1/4 cup lemon zest curls
Juice from lemon wedge

Directions for Hash:
Preheat the oven to 400 degrees. Dice the sweet potatoes and fennel the same size, coat with oil, sprinkle with salt and pepper. Place in the oven for 20 minutes, checking occasionally for doneness. When the hash is tender and crisp out of the oven, squeeze fresh orange juice over it. Place on a plate ready for the fish to top it.

Directions for the salad:
Start with the salad dressing ingredients and shake them together in a small glass jar, set aside in the fridge. Wash and dice the salad ingredients, place in a bowl in the fridge also. While the fish is sauteing, mix together the salad with the dressing.

Directions for the Fish:
Sprinkle thawed fish fillets with salt. Heat the butter in a saute pan over medium low heat, adding the fennel, garlic, red pepper flakes, lemon and orange curls/zest. We are flavoring the butter and gently melting it before the fish will be cooked in it. After the butter is fragrant (about 3-5 minutes) turn the heat up to medium high heat and remove as much of the flavor enhancers (fennel garlic, red pepper flakes, citrus curls) that you can while leaving most of the butter in the pan; these enhancers are no longer needed. Gently place the fish in the hot saute pan leaving one side undisturbed for 2-3 minutes to develop a nice brown crust, then turn it over to cook for another 2-3 minutes. Pour in the white wine to deglaze the pan and add body to the sauce while the second side of fish is cooking. Next remove the pan from the heat and let the residual heat continue to cook the rest of the fish for 2 minutes more; you may even cover it with a lid.

Putting it all together:
On a single plate, gently slide the fish fillet out of the pan onto a bed of sweet potato hash, drizzling a little of the butter sauce over each fillet. Place a handful of salad gently on top of the fish and spritz everything with a fresh squeeze of lemon.

Tip: Try not to over crowd the saute pan with the fish, it will be harder to flip the fillets cleanly and cook them evenly; try sauteing the fish in batches, instead.

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