White Fish Filets with a Lemon Garlic Butter Sauce

Sole with butter sauce is a classic and the lemon, garlic & thyme are wonderful with this lovely butter sauce using pan drippings.

2-4 sole, halibut or other white fish filets

2 Tbsp avocado oil

Thyme, a sprinkling (dried or fresh chopped)

Onion salt & pepper, to taste

1 lemon, juiced & zested

1 clove garlic, diced

2 Tbsp butter

1 green onion, diced (or fresh herbs)

Wrap fish in paper towels to get any moisture off and season with thyme, onion salt and freshly ground pepper. Heat skillet with avocado oil over medium heat. Cook fish in a hot skillet about 2 minutes a side. You can test for doneness in the middle\thickest part of the filet to see if it is opaque or still raw looking. Be careful not to overcook so the fish doesn’t get dried out. Remove fish from the skillet when done and add the garlic & lemon juice to the skillet, stirring to scrape up any cooking juices and flavor bits. Take off heat and add butter. Spoon over the plated fish and garnish with green onion or herbs.