Ingredients
2
2 servings
- •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.
Nutritional Facts
Per 2 servings
- Calories: 328
- Carbohydrate: 16g
- Fat: 9g
- Fiber: 3g
- Protein: 34g
- Sugar: 7g
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