Filet of Sole with Pine Nuts and Chives

1. 1

   In a large non-stick skillet saute pine nuts in 1 tablespoon of butter over moderately high heat, stirring, until golden.

2. 2

   Add chives.

3. 3

   Remove skillet from heat and transfer mixture with slotted spoon to a dish.

4. 4

   Season sole with salt and pepper and dredge in flour, shaking off excess.

5. 5

   In the skillet heat remaining tablespoon butter over moderately high heat until foam subsides and saute sole until it just flakes, about 1 minute on each side.

6. 6

   Transfer sole to plates and spoon pine nut mixture over it.

* Per serving · 4 servings · Values may vary.

No additional tips available.