Sole with Lemon-Ginger Sauce (Heart and Sole)

from Crazy Plates

1 Lb Sole Fillets

1/2 tsp Salt

1/4 tsp Black Pepper

1/3 up Lemon Juice

1/4 Cup Low-fat Chicken or Vegetable Broth

3 Tbsp Sugar

2 tsp each grated Gingerroot and Corn Starch

1 tsp Lemon Zest

1 Clove Garlic

1 Tbsp chopped Fresh Parsley

~ Spray a medium baking pan with non-stick spray. Set aside.

~ Rinse fish with cold water and pat dry with paper towels. Sprinkle with salt and pepper. Roll up fish and place seam-side down in baking pan. Bake at 425*F for 15 - 20 minutes, until fish is cooked through and flakes easily with a fork.

~ While fish is cooking, prepare sauce. Combine lemon juice, broth, sugar, gingerroot, cornstarch, lemon zest, and garlic in small saucepan. Cook over medium-high heat until mixture is bubbly and has thickened. 

~ Arrange fish on serving plates and drizzle with sauce. Sprinkle with parsley and serve immediately.