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.