Filet of Sole with Pine Nuts and Chives

    1 1/2 tablespoons pine nuts
    2 tablespoons unsalted butter
    1 1/2 teaspoons minced fresh chives or scallion greens
    two 6-ounce fillets of sole
    seasoned flour for dredging
    lemon wedges

In a large non-stick skillet saute pine nuts in 1 tablespoon of
butter over moderately high heat, stirring, until golden. Add chives.
Remove skillet from heat and transfer mixture with slotted spoon to a
dish.

Season sole with salt and pepper and dredge in flour, shaking off
excess. In the skillet heat remaining tablespoon butter over
moderately high heat until foam subsides and saute sole until it just
flakes, about 1 minute on each side. Transfer sole to plates and
spoon pine nut mixture over it.