Categories: Fish and Seafood

Ingredients

• 3 tablespoons unsalted butter, softened
• 3 tablespoons minced fresh chives
• 2 teaspoons grated lemon zest
• Salt and pepper
• 1/2 cup all-purpose flour
• 4 (6-ounce) skinless sole fillets
• 3 tablespoons vegetable oil

Directions

1. Combine butter, chives, lemon zest, 1/4 teaspoon salt, and 1/8 teaspoon pepper in bowl; set aside. Place flour in shallow dish. Pat fish dry with paper towels and season with salt and pepper. Dredge fish lightly on both sides in flour, shaking off excess.

2. Heat 1½ tablespoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook 2 fillets until golden, about 2½ minutes per side. Transfer to plate and tent loosely with foil. Wipe out skillet with paper towels and repeat with remaining 1½ tablespoons oil and fish. Top each fillet with 1 tablespoon of herb butter. Serve.

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