Fish fillets pan-fried with ginger and spring onions are served with caramelised batons of parsnip and a drizzle of soy sauce.


  • 1 tablespoon olive oil

  • 2 tablespoons runny honey

  • 1 teaspoon white wine vinegar

  • 1 tablespoon chopped chives

  • 1 tablespoon olive oil (for the fish)

  • 4 x 125g fillets of flounder soe, skinned

  • 1 small knob fresh root ginger, julienned

  • 8 spring onions, chopped

  • 1 tablespoon soy sauce

  • 1 teaspoon sugar


  • 1.

    Remove the core from the parsnip and cut into neat batons, heat the olive oil and fry the parsnip until a light golden.

  • 2.

    Add the honey and cook until a light caramel.

  • 3.

    Add the vinegar, chives and season.

  • 4.

    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.

  • 5.

    Heat the soy sauce and sugar together.

  • 6.

    When ready to serve arrange the parsnips on a plate, top with the sole and finally a delicate drizzle of soy sauce.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 395kj
  • Fat Total 18g
  • Saturated Fat 3g
  • Protein 33g
  • Carbohydrate 25g
  • Sugar 21g
  • Sodium 1191mg

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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