Photo of Fillet of Sole with Crispy Ginger and Baby Bok Choy by WW

Fillet of Sole with Crispy Ginger and Baby Bok Choy

Total Time
30 min
15 min
15 min
Sole, a quick-cooking, mild fish, is topped with slightly-spicy, pan-fried ginger for a perfect flavour combo. Bright green bok choy adds a stunning colour contrast.


Canola oil

2 tbsp(s), divided

Uncooked sole

16 oz, four 4-oz fillets

Ginger root

2 piece(s), fresh, about 2-inches each, peeled, cut in thin matchsticks

Low sodium soy sauce

2 tbsp(s), divided

Cooking spray

1 spray(s)

Garlic clove(s)

2 clove(s), medium, thinly sliced

Ginger root

1 tsp(s), fresh, minced

Uncooked bok choy

8 oz, baby-variety, cut in half lengthwise and washed in cold water


  1. Place a large nonstick skillet over medium-high heat; add 1 tablespoon of oil. Place fish in skillet and cook, gently flipping fillets so they do not break apart, about 2 to 3 minutes per side; remove fish to a plate and cover to keep warm.
  2. Add remaining tablespoon of oil to same skillet. When hot, add ginger matchsticks; cook for 3 minutes, turning once. Add 1 tablespoon of soy sauce and cook until all liquid is absorbed; remove ginger from skillet.
  3. Off heat, coat skillet with cooking spray; add garlic and minced ginger and cook for 30 seconds. Add bok choy and cook until wilted, about 3 minutes; stir in remaining tablespoon of soy sauce.
  4. To serve, place 1/2 cup of bok choy in the centre of 4 plates. Top each with 1 piece of fish and 2 tablespoons of crispy ginger.