Fish Steamed with Leeks and Tomato

Fish Steamed with Leeks and Tomato


21 people made this

This is a delicate sauce of thyme, dill, tomato and wine which is well suited to whitefish. I use flathead but others would work.


Serves: 2 

  • 1 tablespoon olive oil
  • 1 cup leeks, chopped
  • 1/2 teaspoon minced garlic
  • 1/2 cup (125ml) dry white wine
  • 3 tomatoes, chopped
  • 1 cup (250ml) chicken stock
  • 1/2 teaspoon dried thyme
  • 1 teaspoon dried dill
  • 2 (170g) flathead fillets (or other whitefish)

Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

  1. Heat the olive oil in a frypan with a lid over medium heat. Stir in the leeks and garlic, cook and stir 3 minutes until the leeks begin to soften. Pour in the white wine and bring to a simmer, then add the tomatoes, chicken stock, thyme and dill. Simmer, uncovered, until the liquid reduces to half.
  2. Lay the fish fillets on top of the vegetables and cover the frypan. Cook until the fish is opaque and flakes easily with a fork, about 10 minutes. Ladle the sauce over the fish to serve.

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