Pan-Seared Petrale Sole With Local Winter Vegetables

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Epicurious
Nutrition per serving    (USDA % daily values)
CAL
497
FAT
53%
CHOL
18%
SOD
161%

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Ingredients for 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).

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