1 tbsp. olive oil
3 shallots, minced
1 clove garlic
1/4-3/4 c. white wine
Chicken broth
1 1/2 lb. sole fillet
1/4 tsp. dried dillweed
Pepper & parsley to taste
Lemon slices

In saute pan heat oil. Add shallots and garlic, saute for 1 minute. Add wine or broth; heat to boiling. Add sole to pan and sprinkle with dill weed. Spoon shallot and liquid over sole. Simmer 2-3 minutes or until fish flakes when tested with fork. Pepper to taste. Remove fish to warm serving plate. Turn pan to high heat and reduce juice. Spoon juice over sole. Garnish with parsley and lemon slices.