Best 8 Fillet Of Sole With Leek Sauce Recipes

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Cooking fillet of sole with leek sauce allows for a sophisticated and delicious meal that can easily impress guests. This dish involves pan-frying delicate fillets of sole and topping them with a creamy, savory sauce made from leeks, cream, and white wine. The combination of flavors and textures creates a memorable dining experience that is sure to become a favorite. Whether you are a seasoned chef or a home cook looking to try something new, this recipe guide will provide you with step-by-step instructions and helpful tips to ensure your fillet of sole with leek sauce turns out perfectly.

Here are our top 8 tried and tested recipes!

SOLE STEAMED WITH TOMATO-LEEK SAUCE



Sole Steamed with Tomato-Leek Sauce image

Delicate sole fillets are simmered in a sauce of thyme, dill, tomato, and wine.

Provided by HamiltonGrills

Categories     Seafood     Fish

Time 40m

Yield 2

Number Of Ingredients 9

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

Steps:

  • 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 328.1 calories, Carbohydrate 15.9 g, Cholesterol 89.2 mg, Fat 9.3 g, Fiber 3.2 g, Protein 34.2 g, SaturatedFat 1.5 g, Sodium 160.5 mg, Sugar 7.2 g

SOLE WITH LEMON-BUTTER SAUCE



Sole with Lemon-Butter Sauce image

Lemon slices help keep the fish moist during cooking. For a simple sauce, we combined lemon juice, white wine, and butter.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 20m

Number Of Ingredients 6

8 sole fillets (3 to 4 ounces each)
16 very thin lemon slices (from 1 to 2 lemons), seeds removed
Juice of 1 lemon (3 tablespoons)
1/2 cup dry white wine
3 tablespoons cold butter, cut into pieces
Coarse salt

Steps:

  • Place wine in a large, lidded skillet. Fold each sole fillet into thirds. Arrange in skillet; season with coarse salt and ground pepper. Lay two overlapping lemon slices on each piece of fish.
  • Bring wine to a boil; reduce heat to medium-low. Cover; simmer gently until fish is opaque throughout, 3 to 5 minutes. With a spatula, transfer fish to serving plates.
  • Return liquid in skillet to a boil; cook until reduced to 1/3 cup, 1 to 2 minutes. Add lemon juice; remove from heat. Whisk in butter until smooth. Season with salt; strain, if desired. Serve with fish; garnish with fresh herbs and pepper, if desired.

Nutrition Facts : Calories 287 g, Fat 11 g, Fiber 2 g, Protein 38 g

SAUTEED FILLET OF SOLE WITH FRESH TOMATO AND GINGER SAUCE



Sauteed Fillet of Sole With Fresh Tomato and Ginger Sauce image

Provided by Pierre Franey

Categories     dinner, weekday, main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

4 ripe tomatoes, about 1 pound
1 tablespoon olive oil
2 tablespoons chopped shallots
1 teaspoon finely chopped garlic
2 tablespoons grated fresh ginger
1 teaspoon ground cumin
Salt and ground pepper to taste
4 tablespoons butter
4 skinless fillets of lemon sole, about 1 pound
4 tablespoons milk
1/2 cup flour
2 tablespoons vegetable oil
1 tablespoon fresh lemon juice
4 sprigs fresh basil or parsley

Steps:

  • Place tomatoes in boiling water for about 10 seconds. Drain, and pull away skins; remove cores. Cut tomatoes crosswise and into 1/4-inch cubes.
  • Heat olive oil in saucepan, add shallots and garlic. Cook briefly. Do not brown. Add tomatoes, ginger, cumin, and salt and pepper to taste. Bring to a boil and simmer 5 minutes.
  • Place tomato mixture in a blender. Add 1 tablespoon butter, and blend quickly to a fine texture. Check seasoning; transfer to small saucepan and keep warm.
  • Meanwhile, sprinkle fillets with salt and pepper to taste. Pour milk into a shallow bowl; put the flour on a dish. Dredge each fillet with flour, patting so flour adheres and shaking to remove excess.
  • Heat vegetable oil in a large nonstick skillet over medium-high heat. Place as many fillets in the pan as will fit in one layer without crowding.
  • Brown fillets thoroughly on one side; turn, and brown on other side. Cooking will take about 2 minutes on each side, depending on the thickness of the fillets. Do not overcook.
  • Divide tomato mixture equally among four warm serving plates. Place fillets over tomatoes, and keep warm.
  • While the pan is still warm, wipe it out with a paper towel and return it to medium-high heat. Add the remaining butter, and cook until hazelnut brown. Add lemon juice, and pour equally over each serving. Top with basil or parsley.

Nutrition Facts : @context http, Calories 405, UnsaturatedFat 14 grams, Carbohydrate 19 grams, Fat 26 grams, Fiber 2 grams, Protein 24 grams, SaturatedFat 9 grams, Sodium 808 milligrams, Sugar 4 grams, TransFat 1 gram

FILET OF SOLE WITH LEEK SAUCE



Filet of Sole With Leek Sauce image

Make and share this Filet of Sole With Leek Sauce recipe from Food.com.

Provided by dicentra

Categories     < 60 Mins

Time 40m

Yield 2 serving(s)

Number Of Ingredients 7

2 tablespoons unsalted butter
2 leeks, split lengthwise, washed well, and sliced thin
1/3 cup dry white wine
2 sole fillets (about 3/4 pound total)
1/3 cup heavy cream
fresh lemon juice
minced fresh parsley leaves (to garnish)

Steps:

  • In a microwave-safe glass casserole microwave the butter at high power (100%) for 1 minute, or until it is melted.
  • Stir in the leeks and salt to taste and microwave the mixture, covered with the lid, at high power (100%) for 10 minutes, or until the leek is tender.
  • Transfer the leek mixture to a saucepan and add the wine. Season the sole with salt and pepper and fold the fillets, skinned sides in, into thirds.
  • Arrange the fillets in the casserole and microwave them, covered with lid, at high power (100%) for 3 minutes, or until they just flake.
  • While the fish is cooking, boil the leek mixture until almost all the liquid is evaporated. Transfer the fish with a slotted spatula to heated plates and keep it warm, covered with foil.
  • Add the fish liquid remaining in the casserole to the leek mixture and boil the mixture until the liquid is reduced by half.
  • Add the cream and boil the mixture, stirring, until the sauce is thickened slightly.
  • Season the sauce with the lemon juice and salt and pepper, spoon it around the fish, and garnish each serving with the parsley.

Nutrition Facts : Calories 473.6, Fat 28.4, SaturatedFat 16.9, Cholesterol 163.1, Sodium 168.4, Carbohydrate 14.7, Fiber 1.6, Sugar 3.9, Protein 33

FILLET OF SOLE WITH LEEK SAUCE



Fillet of Sole with Leek Sauce image

Categories     Milk/Cream     Microwave     Fish     Quick & Easy     Wheat/Gluten-Free     Lemon     Leek     Gourmet

Yield Serves 2

Number Of Ingredients 7

2 tablespoons unsalted butter
the white and pale green parts of 2 leeks, split lengthwise, washed well, and sliced thin crosswise (about 2 cups)
1/3 cup dry white wine
2 sole fillets (about 3/4 pound total)
1/3 cup heavy cream
fresh lemon juice to taste
minced fresh parsley leaves for garnish

Steps:

  • In a microwave-safe glass casserole microwave the butter at high power (100%) for 1 minute, or until it is melted. Stir in the leeks and salt to taste and microwave the mixture, covered with the lid, at high power (100%) for 10 minutes, or until the leek is tender. Transfer the leek mixture to a saucepan and add the wine. Season the sole with salt and pepper and fold the fillets, skinned sides in, into thirds. Arrange the fillets in the casserole and microwave them, covered with lid, at high power (100%) for 3 minutes, or until they just flake. While the fish is cooking, boil the leek mixture until almost all the liquid is evaporated. Transfer the fish with a slotted spatula to heated plates and keep it warm, covered with foil. Add the fish liquid remaining in the casserole to the leek mixture and boil the mixture until the liquid is reduced by half. Add the cream and boil the mixture, stirring, until the sauce is thickened slightly. Season the sauce with the lemon juice and salt and pepper, spoon it around the fish, and garnish each serving with the parsley.

FILLET OF SOLE IN AN OIL SAUCE



Fillet of Sole in an Oil Sauce image

A very easy to make fish recipe that goes very well with cooked spinach. I developed this for my wife over 25 years ago as she would not eat fish before. It is now a regular fish dish in our home.

Provided by William Uncle Bill

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

8 tablespoons lemon juice, freshly squeezed
1/2 cup extra virgin olive oil
4 cloves garlic, finely minced
1 teaspoon dried oregano
1 1/2 lbs fresh fillets of sole (4 pieces)
2 teaspoons dried dill weed
1/4 teaspoon black pepper, freshly ground
4 cups water
4 cups chopped small fresh spinach

Steps:

  • In a glass jar, mix together lemon juice, olive oil, minced garlic and dried oregano; shake well until creamy.
  • Divide sauce in half and set aside.
  • Preheat oven to 400 F degrees.
  • Rinse fillet of sole in cold water and pat dry with paper towelling.
  • Sprinkle each side of fish with dried dill weed and black pepper.
  • Place fish in a oven-proof casserole dish.
  • Pour half of the creamy sauce mixture over fish.
  • Bake in preheated 400 F oven for 10 minutes on each side or until fish is flaky (DO NOT OVERCOOK).
  • In the meantime, in a cooking pot or large saucepan, bring 4 cups of water to boil.
  • Add chopped spinach and cook for 2 minutes.
  • Drain immediately and cover with cold water and some ice cubes to cool.
  • Drain when cooled and pat spinach dry on paper towelling.
  • Divide spinach equally on 4 serving plates.
  • Place 1 piece of cooked fish on each plate.
  • Pour remaining creamy mixture sauce over fish.
  • Serve immediately.

Nutrition Facts : Calories 415.2, Fat 29.2, SaturatedFat 4.2, Cholesterol 81.8, Sodium 169.1, Carbohydrate 5.2, Fiber 1.1, Sugar 0.9, Protein 33.4

FILLET OF FISH WITH LEEK SAUCE



Fillet of Fish With Leek Sauce image

Provided by Pierre Franey

Categories     dinner, easy, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 10

4 skinless, boneless fillets of scrod, about 1 1/4 pounds (see note)
Salt to taste if desired
Freshly ground pepper to taste
3 leeks, about 1 1/2 pounds
9 tablespoons butter
4 tablespoons finely chopped shallots
1/4 cup dry white wine
1 cup fish broth or bottled clam juice
1/4 cup finely chopped chives or parsley
4 teaspoons freshly squeezed lemon juice

Steps:

  • Sprinkle fish on all sides with salt and pepper.
  • Trim off root ends of leeks. Cut each leek crosswise in half. Put upper green portion to another use, such as soup, or discard.
  • Slice white part of leek lengthwise and rinse thoroughly between the leaves. Cut into thin strips, then into very thin cubes. There should be about 3 1/2 cups.
  • Heat 2 tablespoons butter in a skillet and add shallots. Cook briefly, stirring, and add leeks. Cook, stirring, about 2 minutes and add wine and fish broth or clam juice. Cover closely and cook 5 minutes. Uncover and cook until most of the liquid evaporates. Swirl in 6 tablespoons of butter and the chives or parsley. Add salt and pepper.
  • Heat remaining 1 tablespoon of butter in a large, heavy skillet and add fish fillets. Cook about 2 minutes on one side or until golden brown. Cook about 1 minute on second side. Cooking time will depend on thickness of fillets. This may have to be done in two batches.
  • Spoon equal batches of the leek mixture into centers of four warmed plates. Cover each portion with one cooked fillet. Spoon 1 teaspoon of lemon juice over each fillet and serve.

Nutrition Facts : @context http, Calories 504, UnsaturatedFat 9 grams, Carbohydrate 14 grams, Fat 28 grams, Fiber 2 grams, Protein 47 grams, SaturatedFat 17 grams, Sodium 1217 milligrams, Sugar 4 grams, TransFat 1 gram

SOLE WITH LEEKS AND TOMATOES



Sole with Leeks and Tomatoes image

Categories     Fish     Tomato     Dinner     Leek     Spring     Thyme     Bon Appétit     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 10

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

Steps:

  • Heat 3 tablespoons oil in heavy large skillet over medium heat. Add leeks, garlic, thyme, and bay leaf. Sauté until leeks are tender, about 5 minutes. Add vegetable broth and wine; boil 5 minutes. Add tomatoes with juices. Boil until sauce thickens, about 5 minutes. Season sauce to taste with salt and pepper.
  • Meanwhile, sprinkle fish with salt and pepper. Fold each fillet in half; secure with toothpick. Dust outside of fish with flour. Heat remaining 3 tablespoons oil in another large skillet over medium-high heat. Add fish and sauté until golden and just opaque in center, about 3 minutes per side. Transfer fish to plates; remove toothpicks. Top fish with sauce.

Tips:

  • Mise en Place: Always prepare and measure all ingredients before starting to cook. This will ensure a smooth and efficient cooking process.
  • Choose Fresh Sole Fillets: Select firm and plump sole fillets with a mild, slightly sweet aroma. Avoid fillets that appear slimy or have a strong odor.
  • Season Lightly: Sole is a delicate fish that can easily be overpowered by strong flavors. Season it lightly with salt and pepper, or use a simple lemon-herb marinade to enhance its natural flavor.
  • Gently Cook the Sole: Sole fillets cook quickly, so it's important to be gentle and avoid overcooking. Pan-frying, baking, or steaming are all suitable cooking methods.
  • Make the Leek Sauce Ahead of Time: The leek sauce can be made ahead of time and reheated just before serving. This will save you time and allow the flavors to develop.
  • Serve Immediately: Sole is best served immediately after cooking, while it is still hot and flaky. Pair it with the leek sauce, roasted vegetables, or a simple salad for a complete meal.

Conclusion:

Fillet of sole with leek sauce is a classic French dish that is both elegant and delicious. The delicate flavor of the sole is perfectly complemented by the creamy, savory leek sauce. This dish is sure to impress your guests, whether you are hosting a special occasion dinner or simply looking for a weeknight meal that is both flavorful and healthy. With its simple ingredients and easy-to-follow instructions, this recipe is accessible to home cooks of all skill levels. Whether you are a seasoned chef or just starting out in the kitchen, you can create this delicious dish with confidence. So gather your ingredients, preheat your oven, and get ready to enjoy a taste of French culinary excellence.

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