Sautéed Sole with Crispy Shallots and Herb Butter

• 1 1⁄2 lbs petrale or dover sole fillets

• 3 T avocado oil

• 1 small shallot, sliced crosswise

• 1⁄4 c dry white wine

• 2 T butter

• 1 T minced chives

• 1 T chopped parsley

• Lemon wedges for garnish

Add 2 tablespoon oil to a large skillet. Add shallots and a pinch of salt and sauté over medium heat until they become browned and crispy, about 7 minutes. Remove shallots to a plate and set aside.

In the same skillet, heat the remaining tablespoon of oil. Pat fish dry with a paper towel, then season both sides with salt and pepper. Add fillets to the pan and brown on each side. Don’t crowd the pan, you may need to do this in batches if the pan is too small. Remove fillets to a warm plate.

Deglaze the pan with the wine. Increase the heat and scrape the browned bits from the bottom of the pan as the wine reduces. When wine is reduced by half, lower the heat, add the shallots back in, and stir in the butter, chives, and parsley. Add the fillets back to the pan to warm through. Squeeze some lemon over the fillets and serve with sauce.