Steamed Sole with Fennel and Leeks

1          teaspoon olive oil

1          medium leek trimmed, washed well and sliced, (dark green parts reserved for other use)

1          small shallot, peeled and sliced

1          fennel bulb, cut into ¼-inch vertical slices

2          garlic cloves, peeled and crushed

2          fresh thyme sprigs

½         cup dry white wine

½         cup water

2          sole or flounder fillets, about ½ pound

¼          teaspoon kosher salt

½         teaspoon freshly ground black pepper

            lemon wedges for serving

Nutritional information per serving:
Calories 207 (20% from fat) • carb. 20g • pro. 17g
• fat 5g • sat. fat 1g • chol. 51mg • sod. 706mg
• calc. 19mg • fiber 0g

1.  Put the oil into the cooking pot of the Multicooker and set to Brown/Sauté on 350°F. When unit is preheated, add the leek, shallot, fennel, garlic and thyme. Sauté vegetables until soft and slightly golden, about 15 to 20 minutes. Reduce temperature to 300°F to avoid any burning. Stir occasionally.

2.  Once all vegetables are soft, add the wine and water and increase temperature to 350°F to bring to a boil. Season the fish fillets with the salt and pepper.

3.  Once liquid comes to a boil place the fish fillets on the steaming rack and then carefully put into the pot and cover. Set unit to Steam and steam for about 5 minutes, until fish is completely cooked through.

4.  Adjust seasoning to taste. Serve fish and vegetables with plenty of lemon wedges.