I am not a great fish lover, but even I like this recipe. The first time I had it was at a little seafood restaurant on the north shore of Long Island with my good friend (and former boss) Pat Quigley. Those were the days . . . .
4 4-ounce sole fillets
4 T all-purpose flour
2 T fines herbes (equal parts chopped chives, chervil, parsley, and tarragon
1/2 t salt plus salt to taste
1/2 t pepper
1/2 stick (1/4 cup) plus 1 T unsalted butter
1 1/2 t fresh lemon juice
Combine flour, 1 tablespoon fines herbes, and 1/4 teaspoon salt. Season fish with salt and pepper and dredge in flour to coat, shaking off excess. In a large non-stick skillet heat 1 tablespoon butter over moderately high heat until foam subsides and cook fish 3 minutes each side, or until just cooked through.
Reduce heat to moderately low. Cut remaining butter into pieces and add to skillet. Simmer butter until golden brown with a nutty aroma, about 5 minutes. Remove skillet from heat and immediately add lemon juice, salt, remaining herbs and pepper to taste, swirling skillet to incorporate (butter will foam.) Serve sole filets with butter.