Can be prepared in 45 minutes or less.

　　

Ingredients

Serves 2

　　1 1/2 tablespoons pine nuts

　　2 tablespoons unsalted butter

　　1 1/2 teaspoons minced fresh chives or scallion greens

　　two 6-ounce fillets of sole

　　seasoned flour for dredging

　　lemon wedges

　　

Step 1

In a large non-stick skillet sauté pine nuts in 1 tablespoon of butter over moderately high heat, stirring, until golden. Add chives. Remove skillet from heat and transfer mixture with slotted spoon to a dish.

　　

Step 2

Season sole with salt and pepper and dredge in flour, shaking off excess. In the skillet heat remaining tablespoon butter over moderately high heat until foam subsides and sauté sole until it just flakes, about 1 minute on each side. Transfer sole to plates and spoon pine nut mixture over it.