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
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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.