Lemon Herb Fish Fillets

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I adapted this simple recipe from sara moulton. please note that the herbs and salt are divided - part for the fish and part for the sauce. you can use dried or fresh herbs, and you can use any light fish. the dried herbs i use are herbes de provence (a blend of thyme, marjoram, rosemary, basil, fennel, sage, and lavender) i'm sure various combinations will work. or you can use 1/2 tbs each fresh chopped herbs: chives, chervil, parsley and tarragon from the original recipe.

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Steps

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Combine flour , half the herbs , and half the salt.

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Season the fish with additional salt and pepper , then dredge in flour mixture to coat , shaking off the excess.

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Heat 1 tbs butter in a large skillet over moderately high heat and cook fish 3 minutes on each side.

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Remove from pan.

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Reduce heat to moderately low and add butter pieces and simmer until a light golden brown , about 5 minutes.

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Remove skillet from heat and stir in lemon juice , remaining herbs , salt and pepper to taste.

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Pour over fish fillets.

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Ingredients

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sole fillets, flour, dried herbs, salt, pepper, butter, fresh lemon juice