Sole with Orange Tarragon Cream Sauce

Directions

To make the sauce:

In a saucepan, heat oil over medium heat. Add the minced shallot and cook, stirring, until soft and beginning to color.

Add the orange juice and vinegar, increase heat and bring to the boil. Cook until reduced to about ¾ of a cup, about 5 minutes.

Add the cream and cook until slightly reduced about 1½ minutes.

Remove from heat and add the butter and tarragon. Taste and adjust seasoning with salt and black pepper. Cover to keep warm, stirring every minute or so.

To cook the fish:

Meanwhile, heat the oil in a nonstick skillet over medium-high heat until hot.

Season the fish fillets on both sides with salt and black pepper.

Cook the fish fillets in the hot skillet for about 3 minutes on each side or until cooked and flakey.

Remove from the heat, and place the fish on the serving plates. Spoon the sauce over the fish and serve warm.