Provençal Sole Fillets

Recipe courtesy of Seafish, the UK Sea Fish Industry Authority.

Recipe Ingredients:

4 (6-ounce) sole fillets, skinned
2 tablespoons butter
8 ounces shallots, peeled
1 teaspoon granulated sugar
3 baby leeks, sliced
2 tablespoons dry white wine
4 tablespoons fish broth
6 cherry tomatoes
3 ounces pitted black olives
Salt and ground black pepper to taste
Chopped or julienned fresh basil for garnish (optional)

Cooking Directions:

1. In a hot saucepan, add butter and 1 tablespoon water. Add shallots and sugar and cook over low heat 5 minutes, or until golden brown. Add leeks and cook another 4 minutes. Remove and set aside.
2. In another saucepan, add white wine and bring to a boil. Simmer until the wine has reduced by half. Add stock and simmer for 10 minutes until syrupy. Add tomatoes, olives, shallots and leeks. Warm through.
3. Season fish and cook under a preheated broiler 3 to 4 minutes.
4. Serve the Provençal sauce over fish, garnish with basil, if desired.

Makes 4 servings.

"From sea to plate, Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future."

Recipe and photograph courtesy of Seafish, the UK Sea Fish Industry Authority www.seafish.org.