- 1 tablespoon olive oil
- 1 cup leeks, chopped
- 1/2 teaspoon minced garlic
- 1/2 cup dry white wine
- 3 tomatoes, chopped
- 1 cup chicken broth
- 1/2 teaspoon dried thyme
- 1 teaspoon dried dill weed
- 2 (6 ounce) fillets sole
- Heat the olive oil in a skillet with a lid over medium heat. Stir in the leeks and garlic, cook and stir 3 minutes until the leeks begin to soften. Pour in the white wine, and bring to a simmer, then add the tomatoes, chicken broth, thyme, and dill weed. Simmer, uncovered, until the liquid reduces to half.
- Lay the sole filets on top of the vegetables, and cover the skillet. Cook until the fish is opaque, and flakes easily with a fork, about 10 minutes. Ladle the sauce over the sole to serve.