Pepper/Herb Fillet of Sole

I love, love, love sole.  It is white, light, and has a unique flavor that no other fish has.  I have served sole to people who claim that they really didn’t care for fish before they tried the sole.  This quick and low-fat dish doesn’t skimp on flavor.  From start to finish takes less than 30 minutes.  An attractive healthy dish for company, especially when served with a crisp spinach salad and fried new potatoes with red bell pepper.  A light chardonnay or gewurztraminer pairs well.

Pepper/Herb Fillet of Sole

1/3 c. fresh lemon juice

1/4 tsp. dry mustard

1/2 tsp. tarragon

2 Tblsp. butter

1-1 1/2 lbs fillet of sole

Fresh ground pepper

in small bowl, use whisk or fork to briskly blend lemon juice, mustard, and tarragon.  Be sure that mustard is completely integrated.  Smear softened butter on the bottom of a flat baking dish or cookie sheet.  Place fish pieces on top of butter and brush with lemon juice mixture.  Place 2-3 inches under broiler and broil for 10-13 minutes, brushing top with lemon juice mixture 2-3 times more.  Fish should be flaky when done.  Remove from broiler and lightly sprinkle pepper over top.  Serve immediately.  Makes about 4-5 servings.