Recipes
Fillets of sole with leeks
30 minutes
0 minutes
4 servings
| 3 | leeks, washed and thinly sliced (use white/pale green parts only) | 3 |
| 3 tbsp | Bertolli Extra Virgin Olive Oil | 45 mL |
| 1 lb | fillets of sole or tilapia | 500 g |
| Salt & pepper | ||
| 1 tsp | orange zest | 5 mL |
| 1/3 cup | white wine | 75 mL |
- In a non-stick frying pan, sauté the leeks in 2 tbsp (30 mL) of the Bertolli Extra Virgin olive oil and season to taste with salt and pepper. Cover and cook over a low heat for about 15 minutes, stirring occasionally.
- Arrange the sautéed leeks on a plate and keep warm. Season the fish on both sides with pepper and salt. Heat the rest of the Bertolli Extra Virgin olive oil in a grill pan or skillet and sauté the fillets over high heat for 1 minute per side. Pour the wine over the fish and sprinkle the orange zest on top. Cook for a further 2 minutes, or until fish flakes easily. Remove from heat.
- Arrange the fillets on top of the leeks, pour over the cooking juices and serve.
- To complete the meal, accompany with some bread.