Directions

1. Heat a large, non-stick skillet over medium-high heat.
2. Brown the petrale filets for about 3 minutes on each side (don't overcook!). Remove from the pan and place on a warm plate.
3. Add the minced shallots to the pan you cooked the fish in and sauté until slightly softened.
4. Deglaze the pan with the white wine, making sure to scrape up any brown bits.
5. Stir in the butter, sage, chives, and lemon juice.
6. Reduce heat to medium-low and simmer until slightly thickened.
7. Spoon the sauce over the petrale filets, serve, and enjoy!