For fish-Rinse and pat dry fish. Coat both sides with salt & seasonings.

Pan saute fish in olive oil over medium high heat for about 5 to 6 minutes per side. Remove from heat and set aside on paper towels.

For sauce-Heat the oil in a medium sauce pan over medium high heat. Add onion, lemon, and ginger. Saute for 3 to 4 minutes or until onion is slightly transclucent.

Stir in chicken stock, wine, lemon juice, honey, butter and soy sauce. Whisk until well combined. Add in herbs.

Bring to a low boil then reduce heat and simmer for 15 minutes.

Plate fish and spoon sauce over top. Garnish with cooked or fresh rosemary sprigs and enjoy.