Sesame Sole Fillets with Leek Fondue
Sole is one of my favorite fish, and in the Winter I love it even more nestled atop a creamy, buttery Leek fondue. The pairing of a delicate and juicy sole fillet with sweet caramelized leeks spiked with cream is just pure comfort to me… Yet, it’s also light and healthy-ish. If you’re looking for a no-fuss, delicious and slightly fancy recipe for your Valentine’s Day dinner (or any dinner date), this just may be the one! The popular French duo of fish and leek fondue. Fish fillets with leek…
- Prep time
- 20 min
- Cook time
- 50 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 tbsp butter (45g) (salted or unsalted)
- 1 medium sized onion, peeled and sliced
- 1 garlic clove, peeled and diced
- 2 medium-size leeks (about 500g total)½ tsp lemon zest
- ½ tsp orange zest
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 Sole fillets (about 175g each)
- 1 tbsp sesame seeds
- 2-3 tbsp heavy cream (35%) (30-45ml) ½ lemon, sliced in rounds
Instructions
- 1
Make sure you read the cooking notes before you start.
- 2
Pre-heat your oven to 350F (180C) with a rack in the middle.
- 3
Step 1 – Heat up a large oven-safe frying pan (or skillet) over medium heat with 1 tablespoon of butter. When the butter is foaming, add the onion and garlic. Cook for about 5 minutes, until the onion is glistening and starts to caramelize. Add 2 extra tablespoons of butter, the leeks, lemon zest, orange zest, salt and pepper to taste. Cook for about 15 minutes, stirring occasionally, until the leeks are caramelized and “melty”.
- 4
Step 2 – While the leeks are cooking, prepare the sole fillets. Pat dry the fillets with paper towel and season on both sides to taste, with salt and pepper. Sprinkle sesame seeds on each fillet.
- 5
Step 3 – Stir the heavy cream into the caramelized leeks, carefully place the sole fillets on top and nestle lemon slices into the leek fondue and on top of the fillets. Bake for 30 minutes (no lid) until the fish is just cooked. Let rest 5 minutes before serving.