- 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).
- 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.
- 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.
- 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.