Best Sole With Leeks And Tomatoes Recipes

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SOLE STEAMED WITH TOMATO-LEEK SAUCE



Sole Steamed with Tomato-Leek Sauce image

Delicate sole fillets are simmered in a sauce of thyme, dill, tomato, and wine.

Provided by HamiltonGrills

Categories     Seafood     Fish

Time 40m

Yield 2

Number Of Ingredients 9

1 tablespoon olive oil
1 cup leeks, chopped
½ teaspoon minced garlic
½ cup dry white wine
3 tomatoes, chopped
1 cup chicken broth
½ teaspoon dried thyme
1 teaspoon dried dill weed
2 (6 ounce) fillets sole

Steps:

  • Heat the olive oil in a skillet 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 broth, thyme, and dill weed. Simmer, uncovered, until the liquid reduces to half.
  • Lay the sole filets on top of the vegetables, and cover the skillet. Cook until the fish is opaque, and flakes easily with a fork, about 10 minutes. Ladle the sauce over the sole to serve.

Nutrition Facts : Calories 328.1 calories, Carbohydrate 15.9 g, Cholesterol 89.2 mg, Fat 9.3 g, Fiber 3.2 g, Protein 34.2 g, SaturatedFat 1.5 g, Sodium 160.5 mg, Sugar 7.2 g

SOLE WITH LEEKS AND TOMATOES



Sole with Leeks and Tomatoes image

Categories     Fish     Tomato     Dinner     Leek     Spring     Thyme     Bon Appétit     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 10

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.

MEDITERRANEAN SOLE



Mediterranean Sole image

This Mediterranean sole recipe may be simple, but it's elegant and incredibly flavorful. Steaming in parchment is an easy and healthy way to cook fish and vegetables. Any white fish will work in place of the sole. —Andrea Potischman, Menlo Park, California

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 11

1 pound sole fillets, cut into 4 portions
1/4 teaspoon pepper
1 medium lemon, sliced
2 tablespoons dry white wine or chicken broth
2 tablespoons olive oil, divided
2 cups cherry tomatoes, halved
1/2 cup Greek olives, halved
1 tablespoon capers, drained
1 tablespoon lemon juice
2 garlic cloves, minced
2 tablespoons minced fresh parsley

Steps:

  • Preheat oven to 400°. Place each fillet on a piece of heavy-duty foil or parchment (about 12 in. square). Sprinkle fillets with pepper; top with lemon slices. Drizzle with wine and 1 tablespoon oil., In a small bowl, combine tomatoes, olives, capers, lemon juice, garlic and remaining 1 tablespoon oil; spoon over fillets. Fold foil or parchment around fish, sealing tightly., Place packets on a baking sheet. Bake until fish just begins to flake easily with a fork, 10-12 minutes. Open packets carefully to allow steam to escape. Sprinkle with parsley.

Nutrition Facts : Calories 211 calories, Fat 14g fat (2g saturated fat), Cholesterol 51mg cholesterol, Sodium 669mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 2g fiber), Protein 15g protein. Diabetic Exchanges

FILLET OF SOLE WITH LEEK SAUCE



Fillet of Sole with Leek Sauce image

Categories     Milk/Cream     Microwave     Fish     Quick & Easy     Wheat/Gluten-Free     Lemon     Leek     Gourmet

Yield Serves 2

Number Of Ingredients 7

2 tablespoons unsalted butter
the white and pale green parts of 2 leeks, split lengthwise, washed well, and sliced thin crosswise (about 2 cups)
1/3 cup dry white wine
2 sole fillets (about 3/4 pound total)
1/3 cup heavy cream
fresh lemon juice to taste
minced fresh parsley leaves for garnish

Steps:

  • In a microwave-safe glass casserole microwave the butter at high power (100%) for 1 minute, or until it is melted. Stir in the leeks and salt to taste and microwave the mixture, covered with the lid, at high power (100%) for 10 minutes, or until the leek is tender. Transfer the leek mixture to a saucepan and add the wine. Season the sole with salt and pepper and fold the fillets, skinned sides in, into thirds. Arrange the fillets in the casserole and microwave them, covered with lid, at high power (100%) for 3 minutes, or until they just flake. While the fish is cooking, boil the leek mixture until almost all the liquid is evaporated. Transfer the fish with a slotted spatula to heated plates and keep it warm, covered with foil. Add the fish liquid remaining in the casserole to the leek mixture and boil the mixture until the liquid is reduced by half. Add the cream and boil the mixture, stirring, until the sauce is thickened slightly. Season the sauce with the lemon juice and salt and pepper, spoon it around the fish, and garnish each serving with the parsley.

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