- In a small bowl, toss the tomatoes with 1 to 2 teaspoons oil; season with salt and pepper.
- Pat the fish dry with a paper towel; season lightly with salt, pepper, and the blackening spice blend.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking.
Sole:
Add the fish, reduce the heat to medium, and cook until lightly browned on the bottom side, 2 to 4 minutes. Turn the fish, add the tomatoes, and cook until the fish is opaque and flaky and the tomatoes are heated through, 2 to 3 minutes.
Snapper:
Add the fish, skin side down, reduce the heat to medium, and cook until the skin is crisp, 3 to 5 minutes. Turn the fish, add the tomatoes, and cook until the fish is opaque and flaky and the tomatoes are heated through, 3 to 4 minutes.
Salmon:
Add the fish, reduce the heat to medium, and cook until lightly browned on the bottom side, 4 to 5 minutes. Turn the fish, add the tomatoes, and cook until the fish is opaque and flaky and the tomatoes are heated through, 3 to 4 minutes.
Transfer the fish and tomatoes to a plate. While the fish is cooking, finish the green beans and warm the cannellini puree.