Filet of Sole Smothered with Leeks and Tomatoes

• 4 – 4 oz. sole filets
• 4 tablespoons olive oil, divided
• 2 medium leeks, sliced into half moons, white & pale green parts only
• 1 tablespoon chopped garlic
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 cup vegetable broth
• 1/2 cup dry white wine
• 1 - 15-oz. can diced tomatoes with juices
• 4 - 5-6oz. sole fillets

Heat 2 tablespoons oil in heavy large skillet over medium heat. Add leeks, garlic, thyme, and bay leaf. Sauté until leeks are tender, about 5 minutes, stirring occassionally. Add vegetable broth and wine; boil 5 minutes. Add tomatoes with juices. Boil until sauce thickens, about 8 minutes. Remove bay leaf and season sauce, to taste, with salt and pepper.

Meanwhile, sprinkle fish with salt and pepper. Heat remaining 2 tablespoons oil in a grill pan over medium-high heat. Add fish and sauté until golden and just opaque in center, about 3 minutes per side. Transfer fish to plates and top with sauce.