![](https://cdn.statically.io/img/www.allrecipes.com/thmb/3ENBMyde3t4XARK5_1jbiyWiIR8=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/7804943-ac7e2d59b91c41d0a7364c094153fd75.jpg)
Ingredients
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1 tablespoon olive oil
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1 cup leeks, chopped
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½ teaspoon minced garlic
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½ cup dry white wine
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3 tomatoes, chopped
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1 cup chicken broth
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½ teaspoon dried thyme
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1 teaspoon dried dill weed
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2 (6 ounce) fillets sole
Directions
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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.
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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 (per serving)
328 | Calories |
9g | Fat |
16g | Carbs |
34g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 2 | |
Calories 328 | |
% Daily Value * | |
Total Fat 9g | 12% |
Saturated Fat 2g | 8% |
Cholesterol 89mg | 30% |
Sodium 161mg | 7% |
Total Carbohydrate 16g | 6% |
Dietary Fiber 3g | 11% |
Total Sugars 7g | |
Protein 34g | 68% |
Vitamin C 29mg | 33% |
Calcium 91mg | 7% |
Iron 3mg | 16% |
Potassium 1035mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.