Classic Brasserie Sole with brown butter and herbs

I got this recipe from: Dishing Up Washington: 150 recipes that capture authentic regional flavors.

Time: 20 minutes

Ingredients:

• 2 Dover sole fillets (about 3/4 lb total)
• Salt
• Black pepper
• 2 tbsp unsalted butter
• 1 Tbps chopped fresh parsley
• 1 tbsp chopped fresh chives

(Other herb suggestions, italian parsley, tarragon, dill, chives or fennel fronds.)

Directions:

1. Season fish on 1 side with salt & pepper and set aside.
2. Melt 1 tbps of butter over medium-high heat. 
3. As soon at butter is melted, add the 2 fillets. Cook until the fish is opaque throughout, turning gently one time as soon as the fish lifts easily off the pan, 4-5 minutes total. Transfer fish to a serving dish.
4. Add 1 tbsp of remaining butter, the parsley & the chives to the pan. Swirl the pans until the butter melts and is flecked with brown & the bubbles subside, then pour the herbed brown butter over the fish & serve immediately.

hello brasserie sole dover!