Bring clam juice and wine to a boil in a large (12-inch) nonstick pan; stir in basil and tomatoes. Cook down slightly. Season with salt and pepper; remove and keep warm.
Rinse any ice glaze from frozen Alaska Sole fillets under cold water; pat dry with paper towel. Coat pan with nonstick cooking spray then heat butter over medium-high heat. Add sole fillets; cook 2 to 3 minutes until browned.
Gently turn fillets over and season with salt and pepper. Cover pan tightly and reduce heat to medium. Cook an additional 2 to 3 minutes. (Reduce cook time by half for fresh or thawed fillets.) Cook just until fish is opaque throughout.
Spoon 1/3 cup of topping over fillets to serve.
Cook’s Tip: Alaska Pollock or Cod fillets can be substituted for Alaska Sole, just adjust the cook time for smaller fillets if necessary.
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