SOLE WITH LEEKS AND TOMATOES

Sole with Leeks and Tomatoes image

Yield Makes 4 servings

Number Of Ingredients 10

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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

Steps:

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.