Baked sole fish with baby leek

Dover sole is a species of flatfish that lives on the sandy or muddy seabed of the northern Atlantic and the Mediterranean Sea. The upper side is greyish-brown while the underside is white.

baked sole fish ingredients

Dover sole is one of the most expensive fish available today but it remains one of the most popular. Baked sole fish is also one of the most delicious recipe that accent the mild, buttery, sweet flavour, and it is very easy to fillet.

Never overthink the preparation of Dover sole and you will be sure to keep the excellent flavour and texture. Today we are keeping it simple and will just oven bake the fish on a bed of baby leeks.

Also check our other fish recipes.

baked sole fish

Baked sole fish with baby leek

Sole fish is delicious, with a unique taste and texture. It has a mild, buttery, sweet flavour, and it is very easy to fillet.
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Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Course Fish & Seafood
Cuisine International, Mediterranean
Servings 2 people
Calories 292 kcal

EQUIPMENT (click pictures for details)



  • Clean, trim and fillet the Dover sole.
    trim and clean sole fish
  • Melt a knob of butter in a sauté pan and stir fry the baby leeks for 3-4 minutes before adding the fish stock. Cook the baby leeks with a lid until tender.
    frying baby leek
  • Meanwhile, combine the cherry tomatoes, coriander and shallot to make a salsa and season with a little salt and pepper.
    making salsa
  • Add the cream to the leeks and cook for another 3-4 minutes. Season to taste.
    add cream to leeks
  • Arrange the baby leek and the cream sauce onto a greased baking tin.
  • Season the sole fillets with salt and pepper and fold in two.
    sole fillet on leek
  • Place the sole fillets on top of the leek and generously top with the tomato salsa.
    top sole fish with salsa
  • Bake in the oven at 175°C for 15-20 minutes.
    Baked sole fish


  • The Dover sole can be replaced with brill, halibut or turbot; the technique for filleting the fish remains the same.
  • If baby leeks are not available, use mushrooms. Parsley can replace the coriander.

Nutrition for 1 portion

Calories: 292kcalCarbohydrates: 3gProtein: 2gFat: 31gCholesterol: 69mgSodium: 322mgFiber: 1gSugar: 1gVitamin A: 1382IUVitamin C: 2mgCalcium: 55mgIron: 1mg
Keyword leek, sole fish
Tried this recipe?Let us know how it was! #culinaryambition


  1. Looks like a lovely. I will give it a try but use tilapia. Thanks again for the detailed recipe.

    1. Thanks for your nice words. It should work also with tilapia fish but the taste will be less pronounced.Bon appétit!

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