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1
Heat 3 tablespoons oil in heavy large skillet over medium heat.
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2
Add leeks, garlic, thyme, and bay leaf.
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3
Saute until leeks are tender, about 5 minutes.
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4
Add vegetable broth and wine; boil 5 minutes.
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5
Add tomatoes with juices.
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6
Boil until sauce thickens, about 5 minutes.
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7
Season sauce to taste with salt and pepper.
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8
Meanwhile, sprinkle fish with salt and pepper.
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9
Fold each fillet in half; secure with toothpick.
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10
Dust outside of fish with flour.
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11
Heat remaining 3 tablespoons oil in another large skillet over medium-high heat.
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12
Add fish and saute until golden and just opaque in center, about 3 minutes per side.
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13
Transfer fish to plates; remove toothpicks.
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14
Top fish with sauce.
