For the asparagus

• Bring a large pan of water to the boil and season with salt
• Drop in your asparagus and cook for 2 minutes or until just tender
• Take out, drain and season with salt and pepper

For the tatties

• Place the tatties into a pan with cold water and 3 teaspoons of salt and bring to the boil
• Reduce the heat then add the mint and leave to simmer for 10-12 minutes, or until tender and just cooked through
• Drain in colander and season

For the fish

• Heat the oven to 200C
• Mix the flour with the salt and spices and dust the fish in it, shake off any excess
• Heat a large and preferably non-stick, ovenproof frying pan over medium-high heat, add oil and wait until it hazes
• Add the sole skinned side first and fry, without moving them, for 3-4 minutes until they form a golden crust
• Turn it over and put it into the top of the hot oven for a further 8-10 minutes until cooked through and flesh opaque
• You might need to use two frying pans if the fish are too large to fit in one
• If pans are not ovenproof, then preheat a lightly oiled baking tray while you fry the fish and transfer them straight onto this

 For the sauce

• Place the ginger and lime juice in a mini food processor or blender and whizz
• Pour the mix into a bowl lined with a cloth and squeeze out all the ginger-lime juice to extract as much juice as possible. Keep liquid and discard the dry pulp
• Melt the butter in a frying pan over a medium heat and bubble until the butter turns a nut brown colour (about 2-3 minutes once bubbling) then add the lime and ginger juice, pomegranate seeds and chopped herbs to the pan
• Reduce the heat to low and just warm it through (don’t overheat it at this stage or it will separate). Season, to taste
• Serve the sole on the asparagus and spoon over the sauce with the tatties on the side