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Cardamom-Scented Dover Sole
in Parchment with Blood Orange and Fennel

YIELD Serves 4 | TIME Prep: 10 minutes | Cook: 20 minutes | Total: 30 minutes 

Cardamom Dover Sole Recipe

Recipe by Heather Arndt Anderson of


For the Sole

  • 1 fennel bulb

  • 2 small blood oranges

  • 4 cardamom pods, lightly crushed

  • 4, 4-ounce skinless, boneless Dover sole fillets

  • 1 tsp kosher salt

  • ½ tsp black pepper

  • 4 tsp olive oil

For the Pilaf

  • 1 tbsp olive oil

  • 1 clove of garlic, minced

  • 1 cup shredded carrots

  • 3 cups cooked rice (brown or white)

  • 1 tsp salt

  • ¼ tsp black pepper

  • 1 tsp turmeric powder


Step 1

Preheat the oven to 400° F.

Step 2

Trim the tops from the fennel bulb, reserving a few of the delicate greens. Thinly slice the fennel bulb and oranges crosswise.

Step 3

Cut four 12” square pieces of parchment, then fold them in half like a book. Open the papers and on each paper, lay a slice of fennel and orange and a cardamom pod (with seeds) on one side of the crease. Lay the Dover sole fillet on top, season with salt and pepper, and drizzle on a teaspoon of olive oil. Lay another slice of orange on top, add a sprinkle of fennel fronds, then fold the paper back on the crease. Fold the edges in about ½”, then fold again, to make a secure little packet. Repeat for remaining papers.

Step 4

Slide the packets on a rimmed baking sheet and bake for 10-15 minutes. To serve, place the packet on a plate and slice it open with a sharp knife (be careful of the hot steam), then peel back the sides. Serve your side dish right on the paper packet, if desired.

Step 5

While the fish is baking, prepare the pilaf. Heat the oil in a medium saucepan over medium heat, and sauté the garlic and carrots for 5 minutes, until tender. Stir in the cooked rice, salt, pepper, and turmeric until the rice is a lovely golden color.

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