Lemon sole fillets on a bed of ginger carrots

Total time: 1hr 35m
Preparation Time: 35m

For 4 people

Nutritional Information

Contains 241 Kcal, 22g Protein, 14g Carbohydrates, 9g Fat


  • Fish
  • 2 tbsp dark soy sauce
  • 1 tbsp lime juice
  • 2 tbsp chervil, roughly chopped
  • 500 g genuine lemon sole fillets
  • a little oil for frying
  • Carrots
  • 0.5 tbsp butter
  • 600 g carrots, cut diagonally into slices approx. 3 mm thick
  • 1 tsp cane sugar
  • 1 bunch spring onions, onions finely sliced, greens set aside
  • 1 dl coconut milk
  • 3 cm ginger, finely grated (approx. 1 tbsp)
  • 0.75 tsp salt
  • 0.5 dl water

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  • Fish

    To make the marinade, combine the lime juice, soy sauce and chervil and mix well. Coat the fish fillets with the marinade, cover and leave to marinate in the fridge for approx. 1 hr. Remove the fish fillets from the marinade and pat dry. Heat the oil in a non-stick frying pan. Reduce the heat. Fry the fish fillets in batches for approx. 1 1/2 mins. on each side, keep warm.
  • Carrots

    Heat the oil. Sauté the carrots for approx. 3 mins. Add the onions and sauté briefly. Add the sugar and ginger, briefly continue cooking. Mix the coconut milk and water well, pour into the pan, bring to the boil and reduce the heat. Cover the carrots and simmer for approx. 15 mins. Slice the reserved onion greens diagonally into strips approx. 5 mm wide, add to the pan and finish cooking, uncovered, for approx. 5 mins. Season the ginger carrots with salt.
  • Serve with:

    Dry rice.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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