Sole fillet with lime and leeks

Filet de sole à la lime et poireaux
Preparation 10 min
Baking 20 min
Portions 4
Freezing No


  • 1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
  • 1 cubed red pepper
  • 1 cubed yellow pepper
  • 12 cherry tomatoes slice in two
  • 3 chopped garlic cloves
  • 60 ml (1/4 cup) of olive oil
  • 15 ml (1 tablespoon) of fresh finely chopped rosemary
  • 4 sole fillets
  • Ground salt and pepper
  • Lime zest and juice
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  • Preheat oven at 190 ºC (375 ºF). In a large bowl, mix vegetables with olive oil, add rosemary. Pour on a cookie sheet. Oven bake for 10 minutes while stirring 2 to 3 times.
  • Season sole fillet with salt, pepper lime zest and juice. Lay over vegetables and oven bake for 5 to 6 minutes or until complete cooking of fish. Serve with saffron rice or couscous with herbs.

Chef's notes