Delicious pork that can be paired with another salad or eaten on crackers or sandwiches. Most beneficial if refrigerated for at least 4 hours before serving. Excellent the following day as well.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 2 |
| Yield: | 2 sole fillets |
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.
Nutrition Facts
| Calories | 328 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 89 mg |
| Dietary Fiber | 3 g |
| Protein | 34 g |
| Saturated Fat | 2 g |
| Sodium | 161 mg |
| Sugars | 7 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Unfortunately, I couldn’t find Sole, so I ended up using one of my old favorites, Tilapia. This was a fun one to make and so colorful. It combines a lot of my favorites, but is a little bland despite all the ingredients. I think the answer is just to add some salt. I’m still a fairly new cook, so perhaps this goes without being said and so wasn’t in the recipe. Still, this is a healthy and well portioned meal. I’d like to try it again with a variety of fish.
I’m confused by the rating & reviews on this recipe hyping it up. Yes it was easy to make but it was terribly bland & flavourless. I followed it as written. Definitely needs salt & a bunch more seasoning. It does not present well either. Will be removing this one from my recipe box.
Got some Dover sole on sale and chose this recipe for it. Quite good, and there was plenty of sauce left to serve it with pasta. I used a can of diced tomatoes instead of fresh because that was all I had on hand, but otherwise followed the recipe exactly. I’ll probably make this again the next time I have sole to use up.
Simply the best. I did add a German spice, 1 TBL Tomatengewurz. But it would have been great even without it.
I doubled the recipe because I had guests over for dinner. The finished dish did need more seasoning. I think what changes I need to make next time is to season the fish with salt, freshly ground pepper and garlic powder to give it more flavor. Because once I add the sole fillets over the veggies, the extra seasoning can mix in with the entire dish as well. I also think I needed to boil/simmer the wine down a little more. I will try this again, but with adjustments of course.
Quick and easy! Everyone in the family loved it. The second time I made it, I used onions instead of leeks. Still good!
My version is a little different. I still had sole but my tomatoes were canned, my leeks were onions, No wine, I used the tomato juice off the diced tomatoes. No thyme but I did have fresh cilantro. I served mine over basmati rice. For the purest that doesn’t think changing a recipe makes for a good review I believe it just goes to show how versatile this recipe really is.
Easy and really good. I used canned diced tomatoes and red onion instead of leeks, because that’s what I had at home. Fish came out very good and tender. Sauce was delicious. Served over wild rice mix with veggies.
It was great, everything was fresh, I sprinkle a little salt and pepper on it and celery seeds on the fish before placing it on the veggies.., I need to make a larger amount next time !
It was very bland, needed salt and perhaps other seasoning. Maybe more wine would help.
Super easy and quick. I omitted the dill because I don’t like it and substituted vermouth for the wine because that is what I had on hand.
Followed the recipe and it was lovely!
Definitely a keeper! I followed the recipe exactly. I think it would have been even better with fresh dill and thyme. Yummmmm!
good, simple
Made this tonight. Delicious! Didn’t have sole so used flounder, which turnd out great. We’ll definitely make this again.
This was easy to make, flavorful & the fish was tender & flakey. Everyone in my family liked it. I served it with couscous & it was a perfect combo.
This recipe was great!!
I thought this was tasty with a couple of minor tweaks. I didn’t have fresh tomatoes so used 1 can of diced tomatoes which I drained the juice off of. Family doesn’t like dill, so I substituted 1 tsp of cumin, which we love. Also added a pinch of salt, white pepper and a small dash of cayenne just to give it a little kick. Very easy, quick and the family (including the 3 YO) loved it.
I found it flavorless and bland. I will never make it again
This recipe is definitely a keeper! I think it is incredibly easy, fast, and inexpensive considering I’m just a college student. Definitely purchase some sole when it’s in season (as I did). I had to adjust the amount of ingredients used because sole can be an extremely thin fish, so I purchased more than the 2 fillets which the recipe calls for. I used a white wine that I knew was delicious and actually left out the thyme because I didn’t want to spend money on two herbs. GREAT recipe.
Yum! I used thin slices of flounder and cooked for 5 minutes. I also didn’t have any dill or thyme, so I used this “Asian Seafood Seasoning” that I had on hand (from Whole Foods). Plus I used onions instead of leeks. I served it with butternut squash torellini. It was fabulous. My 2 year old even liked it!