Sole In Herb Cream

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4 sole fillets, each about 6 ounces

Salt and freshly ground white pepper to taste

4 teaspoons minced fresh tarragon leaves, or 1 teaspoon crumbled dried tarragon

2 teaspoons finely chopped fresh basil leaves, or 1 scant teaspoon crumbled dried basil

1 teaspoon minced fresh thyme leaves

3 tablespoons unsalted butter

1/2 cup whipping cream

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