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Chef Don's
Favorite Cape Cod Seafood Recipes
Pan Seared Sole with Caramelized Leeks,
Yellow Tomatoes and Asparagus
Serves 4
1 1/2 lbs. Sole Fillets
1 Leek, cut on the bias
4 oz. Yellow Tomatoes
8 oz. Asparagus, blanched
4 oz. Red Onion
Olive Oil as needed
2 tsp. Garlic, minced
1/4 cup White Wine
Juice of 1/2 Lemon
1 Tbsp. Herbs de Provence
3/4 stick Butter
Salt and Pepper to taste
Heat a small amount oil in sauté pan until very hot.
Carefully place the sole into the pan and cook on each side until
cooked, about 3 minutes. Remove the fish from the pan and keep warm.
Add more oil to the pan if necessary. Sauté the leeks and onion
until golden brown. Add the asparagus and cook for 2-3 minutes. Add the
wine and lemon juice and reduce by 3/4. Add the tomatoes and herbs and
cook for 2 minutes. Whisk in the butter. Season with salt and pepper.
Serve the sauce over the fish.
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