• 2 medium leeks, white and light green parts only, trimmed
• 2 tablespoons extra-virgin olive oil
• Coarse sea salt
• 3 tablespoons dry white wine
• 1 1/2 pounds lemon sole fillets, cut into 2-inch pieces
• 12 large zucchini blossoms, stems and pistils removed
• 2 teaspoons finely chopped fresh chives
• 3/4 teaspoon finely chopped fresh marjoram
   

Cut leeks crosswise into 1/4 -inch rounds and wash; pat dry with paper towels. 

In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add leeks and pinch salt, reduce heat to medium-low and cook, turning leeks occasionally, until softened and lightly golden, about 8 minutes. Transfer to a plate. 

Add remaining tablespoon oil and wine to pan, then arrange fish in pan in a single layer (cook fish in batches, if necessary) and season with salt. Arrange leeks on top of fish. Cook over medium heat for 3 minutes. Turn fish, cover and continue to cook until pieces just flake, about 3 minutes more. Transfer fish and leeks to serving plates. 

Add zucchini blossoms to sauce in pan; cook over medium-high heat, stirring occasionally, until blossoms are wilted, 3 to 4 minutes. Stir in chives and marjoram; adjust seasoning to taste. Drizzle sauce over fish and serve immediately.