# Petrale Sole with Buttered Ginger Tomatoes, Cauliflower Rice and Charred Romano Beans > Golden petrale sole sits over cauliflower rice with juicy summer tomatoes, buttery ginger sauce and fresh scallions. Broad Romano beans get a hard char, then a coating of yuzu kosho miso butter that brings citrus heat and savory depth to the sweet fish. - URL: https://www.chezjk.com/recipes/petrale-sole-with-buttered-tomato-ginger-scallion-over-cauliflower-rice-charred - Author: Jonathan Katzman - Cooked and photographed: 2021-07-28 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free, nut-free, pescatarian ![Petrale Sole with Buttered Ginger Tomatoes, Cauliflower Rice and Charred Romano Beans](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2F879e0ecc89633c71.jpg) ## Pan-Seared Petrale Sole A very light cassava-flour coating gives delicate sole a golden surface without a heavy crust. Quick cooking keeps the thin fillets moist. ### Ingredients - 1.5 lb petrale sole fillets - 3 tbsp cassava flour - 2 tbsp avocado oil, divided - 0.5 tsp fine sea salt - 0.25 tsp freshly ground black pepper ### Instructions 1. Pat the sole thoroughly dry. Season with salt and pepper, then dust lightly with cassava flour, shaking off all excess. 2. Heat a large nonstick or well-seasoned skillet over medium-high heat. Add half the avocado oil and lay in enough fish to fit without crowding. 3. Sear undisturbed for 2–3 minutes, until the underside is golden. Turn carefully with a fish spatula and cook another 1–2 minutes, depending on thickness, until just opaque and easily flaked; the thickest part should reach 145°F. 4. Transfer to warm plates and repeat with the remaining oil and fish. Serve promptly rather than holding in a hot oven. ### Notes - Thin tail pieces may finish sooner; remove them individually as they become opaque. ## Buttered Tomatoes with Ginger and Scallion Ripe tomatoes release enough juice to form a light butter sauce. Ginger adds warmth while scallion whites soften into the sauce and green tops stay fresh. ### Ingredients - 1.5 lb ripe summer tomatoes, cut into large bite-size wedges - 3 tbsp unsalted butter, divided - 1.5 tbsp fresh ginger, peeled and cut into fine matchsticks - 4 scallions, whites thinly sliced and greens cut into rings, kept separate - 0.5 tsp fine sea salt, plus more to taste - 1 tsp unseasoned rice vinegar ### Instructions 1. Melt 1 tablespoon butter in a wide saucepan over medium-low heat. Add the ginger and scallion whites; cook for 1–2 minutes until fragrant without browning. 2. Add the tomatoes and salt. Increase to medium heat and cook for 5–7 minutes, stirring gently, until the tomatoes soften and release juice but retain some shape. 3. Reduce the heat to low. Swirl in the remaining 2 tablespoons butter and the rice vinegar to make a glossy, loose sauce. 4. Taste for salt. Fold in half the scallion greens just before serving and reserve the rest for finishing. ### Notes - If the tomatoes are unusually watery, simmer briefly before adding the finishing butter. If they are dry, add a tablespoon or two of water. ## Cauliflower Rice Dry-sautéed cauliflower stays fluffy enough to catch the tomato juices without turning the plate watery. ### Ingredients - 1 large head cauliflower, about 2 lb, trimmed - 1 tbsp avocado oil - 0.5 tsp fine sea salt ### Instructions 1. Cut the cauliflower into florets and pulse in batches in a food processor to rice-size pieces. Avoid processing it into a paste. 2. Heat the avocado oil in a wide skillet over medium-high heat. Add the cauliflower and salt; cook uncovered for 8–10 minutes, stirring occasionally. 3. Stop when the cauliflower is tender with a little bite and its excess moisture has evaporated. Let a few patches turn lightly golden, but do not brown it heavily. ### Notes - Use two batches if needed; a crowded skillet will steam the cauliflower. ## Yuzu Kosho Miso Butter Butter carries the citrus-chile aroma of yuzu kosho, while a small amount of miso adds enough savoriness to season the beans. ### Ingredients - 2 tbsp unsalted butter, softened - 2 tsp gluten-free white miso - 0.5 tsp gluten-free yuzu kosho, plus more to taste ### Instructions 1. Mash the softened butter, miso and yuzu kosho together until evenly combined. 2. Taste and increase the yuzu kosho a little at a time if desired. Keep at cool room temperature until the beans are ready. ### Notes - Yuzu kosho varies considerably in salt and heat; start with the smaller amount before adding more. ## Charred Romano Beans A brief blanch tenderizes the broad pods, allowing a fast, hot sear to blister their surfaces without leaving the interiors tough. ### Ingredients - 1 lb Romano beans, stem ends trimmed - 1 tbsp avocado oil - 1 batch Yuzu Kosho Miso Butter - 1 tsp fine sea salt, for the blanching water - 1 tbsp water, as needed for finishing ### Instructions 1. Bring a medium pot of water to a boil and add the salt. Blanch the beans for 3–5 minutes, until bright green and almost tender. Drain, cool briefly in cold water and dry very thoroughly. 2. Heat a large cast-iron skillet over high heat. Add the avocado oil, then the beans in a single layer, working in batches if necessary. 3. Let the beans sit undisturbed for about 2 minutes before turning. Continue cooking for another 2–3 minutes, until blistered in patches and tender. 4. Remove the skillet from the heat and let it cool for 30 seconds. Add the yuzu kosho miso butter and toss to coat, adding a splash of water if needed to make the butter glossy rather than oily. Serve immediately. ### Notes - Do not add the miso butter over high heat; its milk solids and miso can scorch. ## Overall Timing / Workflow Preparing the vegetables and sauces first lets the sole be cooked last and served at its most delicate. ### Instructions 1. 0:00 — Set the butter out to soften, bring the bean water to a boil, and prepare the tomatoes, ginger, scallions and cauliflower. 2. 0:10 — Mix the yuzu kosho miso butter. Blanch, cool and thoroughly dry the beans. 3. 0:15 — Cook the cauliflower rice and tomato sauce in separate pans. Hold both warm over very low heat, keeping the cauliflower uncovered. 4. 0:25 — Char the beans and toss with their butter off heat. Transfer to a warm serving dish. 5. 0:30 — Dry, season and lightly dredge the sole. Sear in batches while another person prepares the plates, if available. 6. 0:40 — Finish the tomatoes with scallion greens and plate the fish immediately. ## Plating Keeping the tomatoes mainly down the center of the fish preserves some crisp edges, while the cauliflower underneath catches the sauce. ### Instructions 1. Spread cauliflower rice across the center of four warm plates. 2. Lay the sole over the cauliflower and spoon the buttered tomatoes, ginger and their juices along the middle of the fillets. 3. Arrange the charred Romano beans alongside, spooning over any remaining miso butter. 4. Scatter the reserved scallion greens over the fish and tomatoes and serve immediately. ## Leftover Path Gentle reheating protects the thin fish, while storing the vegetables separately prevents the cauliflower from absorbing all the sauce. ### Instructions 1. Refrigerate leftovers within 2 hours in separate airtight containers when practical. Eat the fish within 2 days and the vegetables within 3 days. 2. Reheat the cauliflower and beans in a skillet with a small splash of water. 3. Warm the tomato sauce gently, then add the fish and cover over low heat until heated through to 165°F, avoiding a vigorous simmer. 4. Alternatively, flake the leftover fish into the warmed tomatoes and serve over the reheated cauliflower with chopped beans. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.