Pan-Seared Petrale Sole With Local Winter Vegetables Recipe

Name: Pan-Seared Petrale Sole With Local Winter Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 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).

Servings: persons

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).

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.
2
In large nonstick skillet over moderate heat, heat remaining tablespoon oil. Add leeks and garlic and saute 2 minutes. Add butter, broccolini, cauliflower, and green beans and saute until vegetables are crisp-tender, about 8 to 10 minutes.
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.

168

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Pan-Seared Petrale Sole With Local Winter Vegetables falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pan-Seared Petrale Sole With Local Winter Vegetables

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