Ingredients

Makes 4 servings

　　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).

　　

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.