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Epicurious

Pan-Seared Petrale Sole with Local Winter Vegetables

By James Boyce

3.6

(8)

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

  1. 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.

TagsSoleFishSeafoodBroccoli/BroccoliniVegetableCauliflowerGreen BeanBean and LegumeMainDinnerGluten FreeNut FreeWeeknight MealsQuickSearWinterEpicurious
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