Sauted Alaska Sole Capri

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

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