Ingredients

Steps

• Heat butter and oil in a frying pan.
• Season sole fillets with salt and pepper and place in the pan.
• Cook fillets for 3-4 minutes on each side until cooked through.
• Simmer white wine in a saucepan for 4-5 minutes until reduced.
• Add double cream and butter to the wine and simmer until thickened.
• Stir in lemon juice and remove from heat.
• Serve fish with sauce poured over and sprinkle with herbs.