We used Halibut instead of Sole (because that's what we had) but this recipe was absolutely delicious. The fresh Spring onions, prepared this way, complimented the fish perfectly.
Sole Fillets with Spring Onion "Hay"
Photo: Annabelle Breakey; Styling: Robyn Valarik
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Amount per serving
- Calories: 157
- Calories from fat: 52%
- Protein: 15g
- Fat: 9.1g
- Saturated fat: 1.4g
- Carbohydrate: 3.7g
- Fiber: 0.9g
- Sodium: 792mg
- Cholesterol: 51mg
- 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)
- 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.
- *Find fat-bulbed spring onions (regular onions picked young) at farmers' markets and Latino markets.
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