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 fondue is a popular association in French cooking. But I have to say today’s recipe includes a few of my own personal twists. The leek fondue, made of slowly caramelized leeks stirred with some cream (as per usual), is spiked with some lemon and orange zest.  This adds a nice zing and balances the richness of the cream and butter.

After cooking the leeks on the stove top until “melty”, the fish gets nestled on top and everything is ready to go in the oven. At this point, I like to add lemon slices and a heavy sprinkle of sesame seeds for nutty notes and a subtle crunch.  

This Sesame Sole Fillets with Leek Fondue recipe looks and tastes a bit sophisticated, but it’s actually a very simple to achieve. You can create the whole dish in one pan – if you choose one that goes from the stove top to the oven – and all in under one hour.

Cooking notes:

• I highly recommend opting for organic citrus fruits, since we’re using sliced lemons and orange zest.
• The leek really needs to get utterly tender on the stove top before you add the cream. Do not rush this process – it is very worth it.
• Including 2 tbsp of heavy cream is enough for me to create a creamy leek fondue. But feel free to add an extra tbsp if you wish.
• This recipe is tailored for sole fillets, which are very delicate and thin. If you wish to use another type of fish, I recommend you stick to another flatfish – such as flounder or fluke. For “meatier” fish, such as thicker salmon fillets, the cooking time may need to be longer for the fish to be cooked through.

I hope you’ll love Sesame Sole Fillets with Leek Fondue as much as I do! This is a simple yet chic recipe that is perfect for Winter. It will easily feed 2 people. You can also double the quantities, if you opt for a larger pan.

You may also like:

• Bacon Wrapped Chicken Breasts in Grape Sauce 
• Simple Chicken Marengo with Mushrooms
• Cod Provençal with Tomatoes, Capers and Olives
• Slow-Cooker Beef Bourguignon

Sesame Sole Fillets with Leek Fondue

Print Recipe

Serves: 2 Prep Time: 20 Minutes Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.4/5

( 10 voted )

Ingredients

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

Make sure you read the cooking notes before you start.

Pre-heat your oven to 350F (180C) with a rack in the middle.

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”.

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.

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.

Did you make this recipe?

I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench  and hashtag it #pardonyourfrench.  Bon Appetit!