Sole with Lemon-Butter Sauce

• 1/2 cup dry white wine
• 8 sole fillets (3 to 4 ounces each)
• Coarse salt and fresh ground pepper
• 16 very thin lemon slices (from 1 to 2 lemons), seeds removed
• Juice of 1 lemon (3 tablespoons)
• 3 tablespoons cold butter, cut into pieces
• Dill sprigs (optional)

1. Place the wine in a large, lidded skillet.
2. Fold each sole fillet into thirds.
3. Arrange in the skillet; season with salt and pepper.
4. Lay two overlapping lemon slices on each piece of fish.
5. Bring the wine to a boil; reduce the heat to medium-low.
6. Cover; simmer gently until the fish is opaque throughout, 3 to 5 minutes.
7. With a spatula, transfer the fish to serving plates.
8. Return the liquid in the skillet to a boil; cook until reduced to cup, 1 to 2 minutes.
9. Add the lemon juice; remove from the heat.
10. Whisk in the butter until smooth.
11. Season with salt; strain, if desired.
12. Serve with the fish; garnish with fresh dill and pepper, if desired.

white wine, salt, lemon, lemon, cold butter, dill sprigs

Taken from www.epicurious.com/recipes/food/views/sole-with-lemon-butter-sauce-383348 (may not work)