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.
Meanwhile, combine the cherry tomatoes, coriander and shallot to make a salsa and season with a little salt and pepper.
Add the cream to the leeks and cook for another 3-4 minutes. Season to taste.
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.
Place the sole fillets on top of the leek and generously top with the tomato salsa.
Bake in the oven at 175°C for 15-20 minutes.
Notes
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.