Turbot Fillet With Leeks, Capers And Raisins - cooking recipe

Ingredients

3 tbsp olive oil
8 oz leeks, thinly sliced
1/3 cup raisins, soaked in lukewarm water then drained
1/4 cup capers, coarsely chopped
4 None turbot or sole fillets (about 5 oz each)
1-2 tbsp lemon juice

Preparation

Heat 1 tbsp of the oil in a large skillet on medium heat. Add the leeks and saute for about 5 mins. Add the raisins and capers and cook for about 3 mins. Add 1/2 cup water and bring to a boil. Reduce the heat to low and simmer for about 5 mins. Season to taste. Remove from the skillet and keep warm.
Heat remaining 2 tbsp of oil in the skillet on medium-high heat. Season the fish fillets. Cook for 2 mins on each side. Drizzle with the lemon juice and serve with the leek mixture.