Sole Meuniere

Directions

1. 1
   Combine flour, 1 tablespoon fines herbes, and 1/4 teaspoon salt.
2. 2
   Season fish with salt and pepper and dredge in flour to coat, shaking off excess.
3. 3
   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.
4. 4
   Reduce heat to moderately low.
5. 5
   Cut remaining butter into pieces and add to skillet.
6. 6
   Simmer butter until golden brown with a nutty aroma, about 5 minutes.
7. 7
   Remove skillet from heat and immediately add lemon juice, salt, remaining herbs and pepper to taste, swirling skillet to incorporate (butter will foam.)
8. 8
   Serve sole filets with butter.