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Epicurious
May 2001

Sole with Leeks and Tomatoes

Serve with rice, mashed potatoes, or noodles.

Recipe information

  • Yield

    Makes 4 servings

Ingredients

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

Need to make a substitution?

Preparation

  1. Step 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.

    Step 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.

Explore Bon AppétitFrenchEuropeanSoleFishSeafoodLeekVegetableTomatoMainDinnerDairy-FreeNut-FreeQuick30 Minutes or LessSautéBon AppétitEpicurious