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Sole with Fresh Dill

1 1/2 lb Sole Fillets
1/4 c All-Purpose Flour
Fresh Ground Pepper
3 tb Vegetable Oil
3 tb Unsalted Margarine
2 tb Snipped Fresh Dill
1 tb Snipped Fresh Chives
6 Lemon Wedges

Gently rinse fillets and pat dry. Mix flour, salt and pepper on a plate. Coat fillets with seasoned salt until completely covered. Heat oil in a large skillet over medium heat. Cook fillets in batches, turning once,until golden brown, about 2 minutes each side. Drain fillets on paper towels, then transfer to serving platter. Discard oil in skillet. Add margarine and herbs. Cook over medium heat for 1 minute. Pour over fish and serve with lemon wedges.

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