Lemon Sole with Lemon-Caper Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This tangy lemon-caper sauce complements the mild, buttery flavor of sole. Ingredients:
1 tablespoon extravirgin olive oil |
4 (6-ounce) lemon sole fillets |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 teaspoon butter |
1 garlic clove, minced |
3/4 cup fat-free, less-sodium chicken broth |
2 tablespoons capers, rinsed, drained, and minced |
1 tablespoon fresh lemon juice |
1 tablespoon minced fresh flat-leaf parsley |
Directions:
1. Heat oil in a large nonstick skillet over medium heat. Sprinkle fish with salt and pepper. Place fish in pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove fish from pan.
2. Melt butter in pan. Add garlic; cook 1 minute or until lightly browned. Add broth, scraping pan to loosen browned bits. Bring to a boil; cook until reduced to 1/4 cup (about 6 minutes). Stir in minced capers and juice; cook 3 minutes or until sauce is slightly thickened. Remove from heat; stir in parsley. Serve immediately.
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