Sole with Herb Butter

1/4    cup (1/2 stick) butter, room temperature

1    tablespoon chopped fresh chives

1/2    tablespoon chopped fresh dill

1/2    tablespoon chopped fresh thyme

1/2    tablespoon fresh lemon juice

3    4- to 5-ounce sole fillets

olive oil

fresh dill sprigs

lemon wedges

Mix butter, chopped herbs and fresh lemon juice in small bowl to blend. Season to taste with salt and pepper.

Preheat broiler. Place fish fillets on rimmed baking sheet; brush with olive oil and sprinkle with salt and pepper.

Broil just until opaque in center, about 3 minutes.

Spoon butter mixture over fish; broil just until butter melts, about 1 minute longer.

Transfer fish to plates, spooning melted butter from pan over fillets.

Garnish with dill sprigs and lemon wedges and serve.

Serves 2

Bon Appétit
(2000) via, this recipe is from Chef Eileen Joyce of Cashel House in Galway, Ireland.