Sole With Leeks and Tomatoes

Ingredients

• 6 tablespoons olive oil
• 1 3/4 cups sliced leeks (white and pale green parts only, from 2 medium)
• 2 large garlic cloves, chopped
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 cup canned vegetable broth
• 1/2 cup dry white wine
• 1 (15 ounce) can diced tomatoes with juice
• 4 (5-6 ounce)  sole fillets
• all-purpose flour

Directions

1. 1

   Heat 3 tablespoons oil in heavy large skillet over medium heat.

2. 2

   Add leeks, garlic, thyme, and bay leaf. Sauté until leeks are tender, about 5 minutes.

3. 3

   Add vegetable broth and wine; boil 5 minutes. Add tomatoes with juices.

4. 4

   Boil until sauce thickens, about 5 minutes. Season sauce to taste with salt and pepper.

5. 5

   Meanwhile, sprinkle fish with salt and pepper. Fold each fillet in half; secure with toothpick.

6. 6

   Dust outside of fish with flour. Heat remaining 3 tablespoons oil in another large skillet over medium-high heat.

7. 7

   Add fish and sauté until golden and just opaque in center, about 3 minutes per side.

8. 8

   Transfer fish to plates; remove toothpicks. Top fish with sauce.