Sole with Lemon Butter Sauce

For an alcohol free version, replace the vermouth with a different poaching liquid. The butter cause can flavoured differently or left out.

Ingredients

• 4 sole fillets (3 to 4 ounces each)
• 8 very thin lemon slices, remove seeds
• Juice of 1 lemon (3 tablespoons)
• 1/4 cup dry vermouth or dry white wine
• 1.5 tablespoons cold butter, cut into pieces
• Coarse salt

Directions

1. Place the vermouth in a large lidded skillet. Fold each fillet into thirds. Arrange in skillet and season with salt and ground pepper. Lay two overlapping lemon slices on each piece of fish.
2. Bring the liquid to a boil, then reduce to medium-low. Cover and simmer gently up fish is opaque throughout, 3 to 5 minutes. With a spatula, transfer fish to serving plates.
3. Bring the liquid in skillet to a boil. Reduce to 1/3 cup, about 1 to 2 minutes. Add lemon juice and remove from heat. Whisk in butter until smooth. Season with salt. Spoon over fish and garnish.

Source: Sole with Lemon Butter Sauce, marthastewart.com