Description
Delicate sole fillets are simmered in a sauce of thyme, dill, tomato, and wine.
Ingredients
- 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
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 2