Fish-lovers often choose sole when they desire a light and versatile fish, well suited to a variety of different cooking methods. Dover sole, native to the coastal regions of France and England, is the only true sole variety available for consumption by U.S. fish consumers. For this reason, some might opt for the similar flounder fish for use in their recipes. Season sole lightly with fresh herbs as you prepare this tasty fish.
Chop the fresh herbs on the cutting board with the chef’s knife. Combine the herbs together in a small bowl, mixing them well. Reserve approximately 1/4-cup of the mixed herbs for seasoning the sole directly.
Make a lemon sauce for the sole. Slice the green onions and place them in the 8-inch skillet. Add the white wine, the sliced lemon and the lemon juice. Boil the ingredients, stirring and simmering until only ½-cup of sauce remains. Remove the sauce from the heat and add the butter, salt, pepper, parsley, chervil, tarragon, thyme and dill. Stir the sauce and set it aside.
Wash the sole fillets under cool water and pat them dry with the paper towels. Place the fish onto the cutting board.
Lightly sprinkle as much salt and pepper as you desire over the fish and then sprinkle half of the reserved herbs over the fish.
Heat the 12-inch skillet on medium-high and add 2 to 3 tbsp. of sauce.
Place the sole into the skillet with the seasoned sides down and cook them for four to five minutes. While the sole cooks, season the remaining sides of the sole with additional salt and pepper and sprinkle the remaining herbs over the fish.
Flip the fish to the other side and cook for another four to five minutes. Remove the fish from the skillet when it flakes easily with a fork. Transfer the fish to a serving platter and pour the rest of the sauce over the fish before you serve it.
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