1 lb. gray sole fillet (Dover sole, lemon sole or flounder may be used)
1-2 tbsp. light olive oil
1-2 tbsp. butter
3/4 c. flour
Herbs
Fresh ground pepper
3/4 c. chicken stock
1/4 c. white wine

Wash in cold water and pat fillets dry with paper towels. Sprinkle lightly with salt, pepper, onion and garlic powder on both sides.

Add oil to a large skillet or sauté pan. Heat oil for several minutes. Add butter. Dredge fish in flour.

Sauté in melted butter and oil 1 or 2 at a time, but do not crowd. Turn gently once to brown very lightly on both sides. Remove to a heated plate to keep warm in 200°F oven. Repeat with remaining fillets.

Deglaze pan with wine; stir in chicken stock. Thicken with a few tablespoons flour to desired consistency and cook sauce for 10 minutes until desired consistency. Serve over fish.