Fillets of Sole In Herbed Butter

• 1/4 teaspoon dried tarragon or 1/4 teaspoon ground fennel seed or 1 teaspoon lemon zest
• 4 tablespoons soft butter
• 2 pounds fillet of sole
• Salt and freshly ground white pepper to taste

1. To make herb butter combine your choice of seasoning with soft butter and let stand for a few minutes.
2. In one or two large skillets melt as much of the butter as you wish until it sizzles.
3. Quickly saute the fillets for a minute or two one each side.
4. Season with salt and pepper if desired.

tarragon, butter, fillet of sole, salt

Taken from cooking.nytimes.com/recipes/6742 (may not work)