I made this recipe with recipe #50. I love how they shared some of the ingredients, like thyme and shallots. I was very happy with this combination.
Both recipes come from the following cookbook, which is one of my top 3 favorites:
2 trout, sole, or flounder fillets
Freshly ground pepper
5 tablespoons cold unsalted butter, cut into cubes
2 tablespoons oil
1/2 teaspoon finely chopped fresh thyme
1 shallot, chopped
2 tablespoons white vinegar
2 tablespoons dry white wine
1/2 teaspoon freshly squeezed lemon juice, or more to taste
Preheat the oven to 200 degrees F. Pat the fillets dry with paper towels and lay them on a plate. Lightly season both sides with salt and pepper. In a large skillet over medium-high heat, melt 1 tablespoon of the butter with the oil. When the mixture is hot, add the fish and cook until light to medium brown on the first side, 2-3 minutes. Turn and cook until light brown on the other side and the fish is opaque throughout, 4-5 minutes. Sprinkle the thyme over the fillets. Transfer to warmed plates and put in the oven to keep warm while you make the sauce.
In a small saucepan over medium-high heat, combine the shallot, vinegar, and wine. Bring to a boil and cook until the liquid is reduced to about 1 tablespoon, about 2 minutes. Reduce the heat to low and whisk in the butter, 1 or 2 cubes at a time. Adjust the heat if necessary so the butter melts but does not overheat and separate. Strain the sauce into a small bowl and whisk in the 1/2 teaspoon lemon juice. Taste for seasoning and adjust with salt, pepper, and more lemon juice, if desired.
Remove the fillets from the oven, spoon some of the sauce around and on top of the fillets, and serve.