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

Fillet of Sole with Crispy Ginger and Baby Bok Choy

Points® value
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

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.