Petrale Sole with Green Garlic, Pea Tendrils and Fresh Peas
Serves 4-6
I like to make this in the spring when fresh peas are available. The combination of peas, green garlic, pea tendrils and petrale sole, transform this into a delicious and rustic dish.
Ingredients
- 1 cup fresh peas
- 2 pounds sole fillets
- 1/2 cup all-purpose flour
- Sea salt and coarse freshly ground black pepper
- 1/4 cup , plus 3 tablespoons extra-virgin olive oil
- 1 green garlic bulb , thinly sliced
- 1/2 pound pea tendrils , ends trimmed
- Juice and zest of 1 lemon
Instructions
- In a large saucepan, bring salted water to a boil over medium-high heat. Add the peas and cook for 3 minutes. Drain and set aside.
- In a medium bowl, mix together the flour, salt and pepper. Gently add the fish to the flour mixture and lightly coat each side. In a large pan, heat 3 tablespoons of the olive oil over medium-high heat. Working in batches, add the fillets and sauté on each side, about 4 minutes total. Remove from the pan and gently arrange the fillets on a serving platter. Set aside in a warm place.
- Add the remaining 1/4 cup of olive oil to the pan. Add the green garlic and cook for 1 minute, stirring. Add the tendrils, peas, lemon zest and lemon juice and season with salt and pepper. Cook until the tendrils are soft and wilted, stirring, about 5-7 minutes.
- Remove from heat and spoon over the sole fillets. Serve immediately.
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