1½ lbs fillet of sole
Salt and pepper
1 cup dry white wine or water
½ cup (1 stick) unsalted butter
3 Tbs walnuts, chopped
1 Tbs fresh parsley, minced
2 Tbs fresh lemon thyme, minced
1 small clove garlic, minced
1 Tbs fresh lemon juice
Sprinkle sole fillets with salt and pepper.
In a large heavy skillet with cover, poach sole fillets in wine or water for five minutes or until fish flakes easily with a fork.
In a small saucepan, melt butter. Add walnuts and remaining ingredients except lemon.
Cook, stirring until walnuts are lightly browned.
Arrange cooked sole fillets on serving platter and spoon on sauce.
Squeeze on lemon and serve.
Herbs for Mom: 17 Easy and Delicious Recipes with Growing Instructions, 1996, Herb Bits, Norwalk, CT.