Sole (or Tilapia) With Leeks and Tomatoes

By goddesscase

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

Details

Servings 4

Preparation

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.
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.