Seafood and Meat Recipes - Sole with Leek and Tomatoes Recipe

Ingredients

• 500 g/18 oz beef tomatoes

• 2 red onions

• 2 small leeks

• 2 tablespoons oil

• salt

• pepper

• 1 handful leaves of basil

• 1 kg/2 1/4 lb sole

• 30 g/1 oz (2 tablespoons) clarified butter

Serves 4

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Method:

1. Peel the tomatoes, cut them into quarters and remove the seeds. Chop the tomato quarters into small cubes. Peel the onions and wash and clean the leeks. Cut both into thin rings.

2. Heat the oil in a pan and fry the onion and leek rings. Add the diced tomatoes and season with salt and pepper.

3.  Cook the leek and tomato mixture for about 10 minutes over low heat. Stir in the basil. Put the vegetable mixture in a warm place.

4. Remove the skin from the gutted soles and cut off the heads diagonally. Cut off the fins using scissors.

5. Heat the clarified butter in a large pan, add the fillets of sole and fry on both sides until golden brown. Season with salt and pepper.

6. Arrange the fish fillets on a serving dish and garnish with the leek and tomato mixture.

Note: Leeks and tomatoes are a perfect accompaniment to any fish dish - fillets of pollack, cod or salmon, or even fish fingers. So if you decide that sole is too expensive, it can always be replaced with another kind of fish.