In a food processor, pulse together the cranberries, honey, grated ginger, and salt until they are roughly chopped. Remove mixture and set it aside in a medium size bowl. In the food processor, pulse the fennel bulb, jalapeño, and lime juice until they are roughly chopped. Add the fennel mixture to the cranberry mixture and add the cilantro and parsley.
Heat a medium cast iron skillet to medium high heat. Add 1 teaspoon of coconut oil and swirl around the pan. Add the clementine segments and gently toss to coat in hot oil until caramelized on one side. Then, sprinkle them with salt, flip, and transfer to a plate. Set aside.
Divide the sole filet into four equal portions. Return the pan from the clementines to medium-high heat with 2 tablespoons of oil. Season the sole with salt and place the four pieces into the hot pan. Cook for 4 minutes until golden on one side. Season the other side with salt and flip, cooking for another 2 minutes, transfer fish to a a paper towel-lined plate.
Spoon the cranberry salsa into two shallow bowls or plates. Add clementine segments, top with fish, and garnish with shaved fennel stalks and fronds.