Sole With Leeks and Tomatoes |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Epicurious. I will probably make this with tilapia. 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 |
1 teaspoon dried thyme |
1 bay leaf |
1 cup canned vegetable broth |
1/2 cup dry white wine |
1 (15 ounce) can diced tomatoes with juice |
4 (5 -6 ounce) sole fillets |
all-purpose flour |
Directions:
1. Heat 3 tablespoons oil in heavy large skillet over medium heat.
2. Add leeks, garlic, thyme, and bay leaf. Sauté until leeks are tender, about 5 minutes.
3. Add vegetable broth and wine; boil 5 minutes. Add tomatoes with juices.
4. Boil until sauce thickens, about 5 minutes. Season sauce to taste with salt and pepper.
5. Meanwhile, sprinkle fish with salt and pepper. Fold each fillet in half; secure with toothpick.
6. Dust outside of fish with flour. Heat remaining 3 tablespoons oil in another large skillet over medium-high heat.
7. Add fish and sauté until golden and just opaque in center, about 3 minutes per side.
8. Transfer fish to plates; remove toothpicks. Top fish with sauce.
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