Sole with Leeks and Tomatoes Recipe

Sole with Leeks and Tomatoes Recipe

  • 6 tablespoons olive oil
  • 1 3/4 cups sliced leeks (white and pale green parts only; from 2 medium)
  • 2 large garlic cloves, chopped
  • 2 teaspoons chopped fresh thyme or 1 teaspoon dried
  • 1 bay leaf
  • 1 cup canned vegetable broth
  • 1/2 cup dry white wine
  • 1 15-ounce can diced tomatoes in juice
  • 4 5- to 6-ounce sole fillets
  • All purpose flour
  1. Heat 3 tablespoons oil in heavy large skillet over medium heat. Add leeks, garlic, thyme, and bay leaf. Sauté until leeks are tender, about 5 minutes. Add vegetable broth and wine; boil 5 minutes. Add tomatoes with juices. Boil until sauce thickens, about 5 minutes. Season sauce to taste with salt and pepper.
  2. Meanwhile, sprinkle fish with salt and pepper. Fold each fillet in half; secure with toothpick. Dust outside of fish with flour. Heat remaining 3 tablespoons oil in another large skillet over medium-high heat. Add fish and sauté until golden and just opaque in center, about 3 minutes per side. Transfer fish to plates; remove toothpicks. Top fish with sauce.
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