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Sole Fillets with Spring Onion “Hay”





Yields
Serves 4



Total Time
25 mins

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.

su-Sole Fillets with Spring Onion “Hay”




Photo: Annabelle Breakey; Styling: Robyn Valarik
  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)
Step 1
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.

Step 2
2

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

Step 3
3

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

Step 4
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.

Step 5
5

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

Nutrition Facts

Servings 0

Amount Per Serving
Calories 157Calories from Fat 52
% Daily Value *
Total Fat 9.1g14%

Saturated Fat 1.4g7%
Cholesterol 51mg17%
Sodium 792mg33%
Total Carbohydrate 3.7g2%

Dietary Fiber 0.9g4%
Protein 15g30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.