Step 1

Drizzle the fish with olive oil, sprinkle with pinch of salt and fresh-ground black pepper on both sides. Set aside.

Step 2

Use a lemon zester to create long, thin carrot strings. One carrot should give you enough strings for each plate.

Step 3

Drizzle olive oil into the bottom of a cast iron pan and heat on medium until oil is hot. Add minced green onion, sauté for a few minutes until soft and a bit brown. Remove from oil and set aside. In same pan, cook the carrot strings for a few minutes until soft. Remove and set aside. Do the same with the sunflower shoots.

Step 4

Reduce heat to low, add fish to same pan. Cover and let cook for 4-5 minutes over low heat. Flip the fillets over, and cook for another 2-3 minutes.

Step 5

Nestle hot fish on bed of greens. Top with carrot strings, sunflower shoots, and green onions. Sprinkle with grated Pecorino Romano cheese.