How to Make It
Combine chicken stock, wine, and bay leaf in a high-sided skillet, and bring to a simmer over medium-low. Add leeks; cook, stirring occasionally, until they are just shy of tender, 7 to 8 minutes. Add snap peas, and simmer until they are just cooked through, 2 to 3 minutes (you want them crunchy). Reduce heat to low; swirl in butter, stirring until it melts. Remove from heat, and stir in lemon juice and 1/2 teaspoon kosher salt.
Season fish well with black pepper and remaining 1 teaspoon kosher salt. Heat olive oil in a cast-iron or non-stick skillet over medium-high. Cook fish, skin side down, until flesh starts to turn opaque and skin is crispy, about 3 minutes. Flip fish and finish cooking, about 2 minutes.
Remove and discard bay leaf. Evenly spoon some of the vegetable broth, leeks, and snap peas into 4 wide bowls. Place a fish fillet on each, and spoon some of the remaining broth around. Shower with fresh herbs, and season with flaky salt, if desired.