About this recipe:This fish dish not only tastes fantastic, but it's also quick and easy to make. Delicate sole fillets are steamed over a leek, tomato and white wine sauce. Serve with freshly cooked rice or a side salad, if desired.
1 tablespoon olive oil
90g leeks, chopped
1/2 teaspoon finely chopped garlic
125ml dry white wine
3 tomatoes, chopped
250ml chicken stock
1/2 teaspoon dried thyme
1 teaspoon dried dill
2 (175g) fillets sole fish
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Method Prep:15min › Cook:20min › Ready in:35min
Heat the olive oil in a frying pan 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 stock, thyme and dill. Simmer, uncovered, until the liquid reduces to half.
Lay the sole fillets on top of the sauce and cover the frying pan. Cook until the fish is opaque and flakes easily with a fork, about 10 minutes. Ladle the sauce over the sole to serve.