Name: Sole with Herb Butter
Yield: Makes 6 servings
Ingredients: 1/2 cup (1 stick) butter, room temperature; 2 tablespoons chopped fresh chives; 1 tablespoon chopped fresh dill; 1 tablespoon chopped fresh thyme; 1 tablespoon fresh lemon juice; 6 4- to 5-ounce sole fillets; Olive oil; Fresh dill sprigs; Lemon wedges

A specialty of chef Eileen Joyce. This is as deliciously simple as fresh fish gets.

Recipe information

Yield
Makes 6 servings

Ingredients

1/2 cup (1 stick) butter, room temperature

2 tablespoons chopped fresh chives

1 tablespoon chopped fresh dill

1 tablespoon chopped fresh thyme

1 tablespoon fresh lemon juice

6 4- to 5-ounce sole fillets

Olive oil

Fresh dill sprigs

Lemon wedges

Preparation

Step 1
Mix butter, chopped herbs and fresh lemon juice in small bowl to blend. Season to taste with salt and pepper.
Step 2
Preheat broiler. Place fish fillets on rimmed baking sheet; brush with olive oil and sprinkle with salt and pepper. Broil just until opaque in center, about 3 minutes. Spoon butter mixture over fish; broil just until butter melts, about 1 minute longer. Transfer fish to plates, spooning melted butter from pan over fillets. Garnish with dill sprigs and lemon wedges and serve.

TagsAmerican Sole Fish Seafood Chive Herbs & Spices Dill Thyme Lemon Citrus Fruit Main Dinner Nut Free Gluten Free Quick Easy Weeknight Meals Broil Bon Appétit

Recipe notes

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