Fish fillets pan-fried with ginger and spring onions are served with caramelised batons of parsnip and a drizzle of soy sauce.
Remove the core from the parsnip and cut into neat batons, heat the olive oil and fry the parsnip until a light golden.
Add the honey and cook until a light caramel.
Add the vinegar, chives and season.
Heat the olive oil and seal the sole in a non-stick pan. Add the ginger and spring onions, sauté briefly then place on top of the sole.
Heat the soy sauce and sugar together.
When ready to serve arrange the parsnips on a plate, top with the sole and finally a delicate drizzle of soy sauce.
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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