Source: dLife

A delicate piece of sole in a wine, tarragon, and garlic sauce.

Servings

24 oz sole fillet (4 6-oz fillets)
0.5 tsp salt , divided
0.25 tsp black pepper , freshly ground
1 cooking spray
0.75 cup white wine (dry)
0.75 cup fat free reduced sodium chicken broth
0.33 cup shallots, chopped , finely chopped
1 tbsp minced garlic
5 tsp butter , cut into small pieces
1 tbsp fresh chives , chopped
1.5 tsp fresh tarragon , chopped

1 Season fish with 1/4 teaspoon salt and pepper. Heat a cooking spray-coated frying pan over medium-high heat. Place 2 fillets in pan and cook 2 minutes per side or until preferred degree of doneness. Take fish out of pan and set aside in a warm place. Cook the rest of the fish in the same manner.
2 Mix the wine, broth, shallots, and garlic in the pan and let boil. Lower heat and simmer 10 minutes or until liquid is reduced to 1/2 cup. Take pan off of heat and mix in butter, 1/4 teaspoon salt, chives, and tarragon. Spoon sauce over fish.

Use any flaky white fish such as cod or flounder. Serve with crusty bread or rice to soak up the sauce.