Yield: 4 servings. 1 cup clam juice 1/4 cup dry white wine 2/3 cup slivered fresh basil 2/3 cup sun-dried tomatoes in oil, sliced to taste, salt and pepper 4 Alaska Sole fillets (4 to 6 oz. each) 1 Tbsp. butter 1 Tbsp. olive, canola, peanut or grapeseed oil as desired, lemon wedges Bring clam juice and wine to a boil; stir in basil and tomatoes. Reduce slightly. Season with salt and pepper; remove and keep warm. Heat butter and oil over medium-high heat. Add sole fillets; cook 2 to 3 ...

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