Fish with lemon sauce

Description

Pour the wine into a large skillet. Roll each fillet into a roll. Place them in the skillet and season with salt and ground pepper. Place two overlapping lemon slices on each piece of fish. Bring the wine to a boil, then reduce the heat to medium. Cover and cook for 3 to 5 minutes. Using a spatula, transfer the fish to a serving dish. Bring the liquid in the skillet to a boil and reduce until it decreases to 1/3 cup, about 1 to 2 minutes. Add lemon juice and remove from heat. Whisk in butter until smooth. Season with salt. Serve the sauce with the fish, garnished with herbs and sprinkled with pepper if desired.

Instructions