1 tablespoon tbsp minced basil salt et pepper to taste
1/4 cup all-purpose flour
1 tbsp extra virgin olive oil
4 tbsp unsalted butter
1 tbsp minced shallots
1/2 cup white wine
1 lemon, juiced
season the petrale sole w/basil, salt et pepper, then dust w/flour.
heat a saute pan over medium-high heat w/olive oil et half the butter. saute the fish until golden brown, or until desired doneness, then set fish aside.
return pan to stove et bring to medium-low heat. being careful not to burn the butter in the pan, sweat shallots for 1min.
deglase the pan w/wine. reduce by half et whisk the pan sauce thoroughly. finish the sauce w/lemon, salt et pepper to taste.