Sole Fillets with Fennel Crumble Crust

Cut the fennel greens into small pieces and set aside. Clean fennel bulbs, cut into very thin slices. Blanch in boiling hot salted water for ten minutes, drain and dry.

Remove rind from toast and crumble finely in hand mixer, chop fennel greens and stir in.

Toss sole together inside out, season with salt and pepper, and place end to end on juice pan. Spread the breadcrumbs loosely over the fillets evenly. Melt two-thirds of the butter in a small saucepan and drizzle evenly over the crumbs. Cook in the heated oven on the second rack from the bottom at 200 degrees for eight minutes.

In the meantime, roast the fennel slices in the remaining butter in a large frying pan until golden brown.

Drizzle sole fillets and fennel slices with the butter from the frying pan and arrange.

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