Sole with Tarragon-Butter Sauce

Serve this classic French dish with crusty bread or on top of rice to soak in the flavorful sauce, and garnish with a slice of lemon. You can do the same with other flaky white fish, such as other varieties of flounder or cod.
Sprinkle the fish with 1/4 teaspoon of salt and pepper. Preheat a large nonstick skillet over medium-high heat. Brush the mold with cooking spray. Add 2 fish fillets to the pan; cook for 2 minutes on each side, or until the fish flakes easily when tested with a fork, or until the desired degree of roasting is achieved. Remove from the pan; cover and keep warm. Repeat with the remaining fish.Add the wine, stock, shallots, and garlic to the pan; bring to a boil. Reduce heat and simmer until reduced to about 1/2 cup (about 10 minutes). Remove from the heat; add the butter, remaining 1/4 teaspoon salt, green onions, and tarragon. Drizzle the sauce over the fish; serve immediately.Wine Note: The delicate, mellow taste of flounder calls for a white wine with no obvious oaky aftertaste. I find that one of the new, so-called non-soaked chardonnay works great, especially since the chardonnay often has a buttery taste that highlights the essence of this rich-tasting sauce. In New Zealand, some of the best non-impregnated chardonnay is prepared. One fantastic example is Kim Crawford's 2005 unrefined chardonnay from Marlborough, New Zealand ($17). - Karen McNeil