Sole and farro with fennel, oranges, and olives

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Sole and farro with fennel, oranges, and olives

Williams Sonoma

Sole and farro with fennel, oranges, and olives

Dairy-Free, Soy-Free, Mediterranean, <600 Calories, Protein Plus

2 Servings, 410 Calories/Serving

25–40 Minutes

Classic Mediterranean ingredients–fennel, orange, and olives–bring bright, intense flavor to pan-roasted fish, perfect to spoon over nutty, hearty farro, an ancient Italian grain.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 or 2 organic shallots
  • ½ cup farro
  • 1 organic fennel bulb (about ½ pound)
  • 2 or 3 cloves organic peeled fresh garlic
  • 1 organic Valencia or other orange
  • 2 dried bay leaves
  • Fish options:
  • 2 wild sole fillets (about 5 ounces each)
  • 2 wild Alaskan halibut fillets (about 6 ounces each)
  • ¼ cup pitted Castelvetrano olives
  • 4 or 5 sprigs organic fresh flat-leaf parsley

Nutrition per serving

Calories 410, Total Fat 15g (19% DV), Sat. Fat 2g (10% DV), Trans Fat 0g, Cholest. 65mg (22% DV), Sodium 780mg (34% DV), Total Carb. 45g (16% DV), Fiber 7g (25% DV), Total Sugars 10g (Incl. 0g Added Sugars, 0% DV), Protein 26g
Contains: Wheat

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the farro

  • Peel and finely chop enough shallots to measure ¼ cup [½ cup].
In a medium sauce pot, combine the farro, shallots, and 1½ cups [3 cups] lightly salted water. Bring to a boil, reduce to a simmer, and cook until the grains are tender, 12 to 15 minutes. Drain, return to the pot, and set aside.
While the farro cooks, prepare the fennel and orange.


Prep the fennel and orange; cook the fennel

  • Cut the fennel lengthwise into quarters and cut away the core; thinly slice the quarters lengthwise.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
  • Using a peeler, remove the zest in wide strips from half the orange, being careful to remove only the outermost orange layer and leave behind the bitter white pith; juice half the orange. Using your hands or a sharp knife, peel the remaining orange half; thinly slice the fruit crosswise. Discard any seeds. Set aside the orange slices for cooking the fish. [Remove the zest from 1 orange, then peel and thinly slice; juice 1 orange.]
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the fennel and garlic, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 3 to 5 minutes. Stir in the orange zest strips, orange juice, bay leaves, and ¼ cup [½ cup] white wine (from your pantry) or water. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the liquid starts to thicken, 2 to 3 minutes. Remove from the heat.
While the fennel cooks, prepare the fish.


Prep and cook the fish

  • Pat the fish dry with a paper towel; cut the sole crosswise into 3-inch-wide strips, the halibut into 1-inch cubes. Season lightly with salt and pepper.
  • Coarsely chop the olives, checking for any pits.
To the pan with the fennel mixture, place the orange slices in a single layer, top with the fish, and sprinkle with the olives. Cover and cook over medium-high heat until the fish is opaque and flaky, 3 to 5 minutes for sole, 5 to 7 minutes for halibut. Remove from the heat, discard the bay leaves, and season to taste with salt and pepper.
While the fish cooks, finish the farro.


Finish the farro

  • Strip the parsley leaves from the stems; coarsely chop the leaves.
To the bowl with the farro, stir in the parsley and 1 to 3 teaspoons oil; season to taste with salt and pepper.


Transfer the farro to individual plates. Carefully transfer the pan with the fish, fennel, orange, and olives to the table and invite everyone to serve themselves.
Kids Can!
  • Measure the shallots.
  • Press the garlic (if you have a press).
  • Juice the orange.
  • Strip the parsley leaves from the stems.
  • Stir the parsley into the farro; season with salt and pepper.