Sunday, January 9, 2011

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. 

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