(serves 6)

Preheat 2 large non-stick skillets. Divide the 3 tablespoons butter between them and place the fillets in pans without overlapping. Sprinkly fillets lightly with salt and pepper, cover pans and cook over medium-high heat 2-3 minutes, just to firm up the fillets. Using a large spatula, transfer them to warm plates. Pour vermouth into skillets and bring to a boil. Combine contents of pans. Whip in the remaining butter and rest of ingredients, spoon over fish.

* from the Foley Fish Cookbook