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Sole Fillets with Spring Onion "Hay"

Photo: Annabelle Breakey; Styling: Robyn Valarik
Total time 25 mins
Yield Serves 4
Quickly frying spring onions turns them into crisp strands, a perfect counterpoint to the tender, delicately flavored fish. Serve this dish with rice if you like.


  • Vegetable or canola oil
  • 8 spring onions* or green onions, trimmed and halved lengthwise
  • 1 1/2 tablespoons lemon juice
  • 1 1/2 tablespoons lime juice
  • 2 tablespoons soy sauce
  • 1 teaspoon mirin
  • 4 petrale sole fillets (about 1 lb. total)

Nutrition Information

  • calories 157
  • caloriesfromfat 52 %
  • protein 15 g
  • fat 9.1 g
  • satfat 1.4 g
  • carbohydrate 3.7 g
  • fiber 0.9 g
  • sodium 792 mg
  • cholesterol 51 mg

How to Make It

  1. Heat 1/4 in. oil in a large frying pan over medium-high heat. Fry onions in 2 batches until light golden and crisp, turning once with tongs, about 5 minutes per batch. Drain on paper towels.

  2. Meanwhile, whisk together citrus juices, soy sauce, and mirin in a small bowl.

  3. Pour off all but a film of oil from frying pan. Fry fish in batches until cooked through, 2 minutes per side.

  4. Transfer fish to plates and pat off oil with a paper towel. Drizzle with some citrus sauce and top with spring onions. Serve with remaining sauce.

  5. *Find fat-bulbed spring onions (regular onions picked young) at farmers' markets and Latino markets.