Ingredients:

• 1 1/2 pounds fresh petrale sole fillets
• Salt, to taste
• 2 tablespoons extra virgin olive oil
• 3 tablespoons minced shallots
• 1/4 cup dry white wine
• 2 tablespoons, cut into 4 pieces, cold, unsalted butter
• Fresh thyme leaves or any fresh herb for flavor
• Minced fresh chives
• Lemon wedges (use Meyer lemons if available)