Fish in Herb Butter Sauce

Ingredients

• 1 1/2 pounds fresh white fish fillets
• Salt, to taste
• 2 Tbsp olive oil
• 3 Tbsp minced shallots
• 1/4 cup dry white wine
• 2 Tbsp, cut into 4 pieces, cold, unsalted butter
• Fresh thyme leaves (or any fresh herb for flavor)
• Minced fresh chives
• Lemon wedges (use Meyer lemons if available)

Method

1 Pat the fish fillets dry with paper towels. Lightly salt the fillets on both sides.

2 Heat oil in a large, stick-free skillet on medium-high heat. Once the oil is hot, carefully add the fillets to the pan. Brown the fillets gently on both sides. Fish is cooked when it flakes easily and is no longer translucent. Fish fillets will cook up very quickly, no more than a few minutes on each side, so don't walk away from the pan while cooking. Once done, remove the fillets from pan and place on a warm plate.

3 Add shallots to the pan and sauté until soft. Deglaze the pan with white wine and scrape up the browned bits at the bottom of the pan. Add butter and gently swirl to make a sauce. Add herbs, and squeeze a little lemon juice into the sauce. Spoon over the sole.

Serve immediately.