Try to purchase sole fillets that is similar in size si that they cook at the same rate. If the fillets are very large (6 ounces each), serve just 1 fillet per person and increase the steaming time to 6 to10 minutes in step 4 . Small (3-ounce) haddock or flounder fillets can be substituted for the sole if desired . If the sauce cools while the fish is cooking,reheat it briefly over medium low heat before serving.

1 lemon, cut into eight 1/4-inch- thick slices,plus 1/2 tsp juice
1 tp extra virgin olive oil
1 small shallot , minced
1 garlic clove, minced
1/3 cup chicken broth
2 tbsp dry white wine
1/2 cup frozen peas
Salt and pepper
4 (3-ounce) boneless, skinless sole fillets, 1/8 to 1/4 inch thick
1 tbsp chopped fresh basil

1. Fit Dutch oven with steamer basket and add water to pot until it just touches bottoms of basket. Line basket with 4 lemon slices, cover,and bring to boil.
2. Meanwhile, heat oil in small saucepan over medium heat until shimmering. Add shallot and cook until softened, about 2 minutes. Stir in garlic and until fragrant,about 30 seconds. Stir in broth and wine and bring to simmer. Stir in peas and cook until tender , about 2 minutes . Transfer mixture to blender and process until completely smooth , about 30 seconds, scraping down sides of blender jar as needed . Return sauce to now-empty saucepan , stir in lemon juice , and season with salt and pepper to taste ; cover to keep warm.
3. Pat sole dry with paper towels and season With salt and pepper. Arrange fillets skinned side up with tail end pointing away from you. Tightly roll fillets from thick end to thin end.
4. Reduce heat under Dutch oven so that water is at simmer. Place bundles seam side down on top of each lemon slice and top with remaining 4 lemon slices. Cover and steam until fish flakes apart when gently prodded with paring knife, 4 to 6 minutes. Gently transfer fillets to individual plates, discarding top lemon slices. Top fillets with sauce and sprinkle with basil. SERVE.

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