Our market had sole fillets on sale this week, so in looking for a recipe to try, we settled on "Fillet of Sole with Leek Sauce" from the October 1990 issue of Gourmet Magazine. After reading some of the reader comments, we agreed that cooking this on the cooktop made more sense than doing it all in the microwave. The recipe, with our alterations appears below. Our presentation was a layer of steamed bulgur with toasted slivered almonds topped with the perfectly cooked fillets and leek sauce - it was delicious! We promise to take a photo when we make it again.
In large non-stick skillet, saute leeks in olive oil over low heat (about 20 minutes) until completely soft, but not browned. Add white wine or vermouth, bring to a gentle simmer and add fish fillets. Add cream, season to taste, cover pan and lower heat. Cook for 6-10 minutes, or until fish flakes. Season with lemon juice, if desired. 2 servings.
*Although we always have dry white wine on hand, we frequently substitute dry vermouth for wine when cooking. This was a Julia Child suggestion many years ago, and one that has stuck with us. One other note - we completely forgot the lemon juice at the end of the recipe, but the flavor was perfect, so we will probably skip it the next time.