Name: Pan-Seared Petrale Sole with Local Winter Vegetables
Yield: Makes 4 servings
Ingredients: 4 (6- to 8-ounce) fillets Petrale sole*; 3 1/2 teaspoons kosher salt; 1 1/2 teaspoons freshly ground black pepper; 2 tablespoons olive oil; 2 small leeks (white and pale green parts only), halved lengthwise, rinsed, and thinly sliced; 2 cloves garlic, finely chopped; 2 tablespoons unsalted butter; 1 bunch broccolini (6 to 8 ounces), quartered**; 1 1/2 cups baby cauliflower, quartered (about 4 heads)***; 1/2 pound green beans, trimmed; *Lemon sole, gray sole, or flounder may be substituted.; **Broccolini is sometimes called baby broccoli. If unavailable, use 1 1/2 cups broccoli florets (about 1 head).; ***If baby cauliflower is unavailable, use 1 1/2 cups cauliflower florets (about 1 head).

Recipe information

Yield
Makes 4 servings

Ingredients

4 (6- to 8-ounce) fillets Petrale sole*

3 1/2 teaspoons kosher salt

1 1/2 teaspoons freshly ground black pepper

2 tablespoons olive oil

2 small leeks (white and pale green parts only), halved lengthwise, rinsed, and thinly sliced

2 cloves garlic, finely chopped

2 tablespoons unsalted butter

1 bunch broccolini (6 to 8 ounces), quartered**

1 1/2 cups baby cauliflower, quartered (about 4 heads)***

1/2 pound green beans, trimmed

*Lemon sole, gray sole, or flounder may be substituted.

**Broccolini is sometimes called baby broccoli. If unavailable, use 1 1/2 cups broccoli florets (about 1 head).

***If baby cauliflower is unavailable, use 1 1/2 cups cauliflower florets (about 1 head).

Preparation

Step 1
Sprinkle fillets with 2 1/2 teaspoons salt and 1 teaspoon pepper. In large nonstick skillet over moderately high heat, heat 1/2 tablespoon oil until hot but not smoking. Working in two batches (wipe pan clean and add 1 1/2 teaspoons oil between batches), fry fish until golden, about 3 minutes per side. Transfer to platter and loosely cover with foil to keep warm.
Step 2
In large nonstick skillet over moderate heat, heat remaining tablespoon oil. Add leeks and garlic and sauté 2 minutes. Add butter, broccolini, cauliflower, and green beans and sauté until vegetables are crisp-tender, about 8 to 10 minutes.
Step 3
Transfer vegetables to serving platter and sprinkle with remaining teaspoon salt and 1/2 teaspoon pepper. Top with fish and drizzle with any butter and pan juices remaining in skillet.

TagsSole Fish Seafood Broccoli/Broccolini Vegetable Cauliflower Green Bean Bean and Legume Main Dinner Gluten Free Nut Free Weeknight Meals Quick Sear Winter Epicurious

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes