Dover Sole in Lemon Herbal Butter Sauce

Sole (flounder) filets, 8 oz
Unsalted Butter, 2 Tbsp
Olive Oil, 1 tbsp
Thyme, fresh, 2 tbsp (divided)
Sage, fresh, 2 tbsp (divided)
Green Olives, 5-6 large (60 grams), chopped
Capers, canned, 1 tbsp, drained and smashed
Artichokes, frozen, 1/2 package (4 oz)
Lemon zest, 1 tsp
White Wine, 1/2 cup (6 fl oz)
Pepper, black, freshly ground
Lemon juice, 1 tbsp
Cherry tomatoes, 1/2 cup, cut in halves

Cooked pasta (spaghetti) for serving.

1. Heat the butter and olive oil in a large skillet over medium heat.
2. Chop olives and fresh herbs, smash capers, add them to the skillet. Add artichoke hearts and lemon zest. Cook, stirring, until the artichoke hearts are heat through, 3 to 4 minutes. Add wine, bring to a boil and cook for 2 minutes.
3. Place fish filets on top, drizzle the fish with lemon juice, sprinkle with freshly ground black pepper and chopped fresh herbs. Add tomatoes cut in half. Do NOT stir! Cover the skillet with lid and reduce the heat to low.
4. Meanwhile cook spaghetti. Place pasta on the serving plate and top with the fish and sauce.

Serving Size: Makes 2 servings.