I love leeks but the only recipe I know and love that uses them in all their glory is Julia Child’s Baked Braised Leeks recipe. This recipe takes about an hour to prepare, which is way too long for a weeknight. So instead I made this roasted lemony sole with leeks and tomatoes and it was so good! Caramelized leeks and tomatoes added their indulgence and made it simply delicious!
Preparation:
Cook:
Level: Easy
Serves: 2
Ingredients
- 1-½ whole Leeks, white and very light green parts only, trimmed, halved lengthwise, washed and cut into 1/8-inch slices
- 1 pound Lemongrass Sole Fillets, preferably in 2 pieces, washed and patted dry with kitchen paper
- 2 whole Plum tomatoes, seeded and cut into 1/8-inch-thick slices
- Salt to taste
- Pepper to taste
- Olive oil, for drizzling
Preparation
Preheat the oven to 425 F.
Grease a rimmed baking sheet with olive oil. Arrange the sliced leeks into two shapes that mimic the shape of fish fillets (you’ll be placing the fish on top of them in a bit). Drizzle olive oil over the leeks and season with salt and pepper. Place the fish fillets on the leeks. Drizzle olive oil over the fillets and use your fingertips to distribute the oil evenly over the fillets. Salt and pepper the fish and place the tomato slices on top to cover them well.
Roast on the top shelf of your oven for 12-17 minutes. Allow 10 minutes for each 1″ of thickness of your fish and vegetables.
Serve immediately, with love! Enjoy!