1. Bring clam juice and wine to a boil in a large (12-in.) nonstick pan; stir in basil and tomatoes. Cook down slightly. Season with salt and pepper; remove and keep warm.
2. 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 min. until browned.
3. Gently turn fillets over and season with salt and pepper. Cover pan tightly and reduce heat to medium. Cook an additional 2 to 3 min. (Reduce cook time by half for fresh or thawed fillets.) Cook just until fish is opaque throughout.
4. Spoon 1/3 c. 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.