SOLE WITH LIGHT LEMON SAUCE

Sole With Light Lemon Sauce image

This is a lovely way to serve Sole! Nice and light....no heavy feeling here! Training for a run??? This makes a great choice.

Provided by luvcookn

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 cups low sodium chicken broth
2 garlic cloves, minced
2 carrots, cut into julienne strips
2 cups asparagus, cut into 2-inch lengths
1 lb sole fillet
2 tablespoons flour
2 tablespoons butter
1/4 cup dry white wine (or cooking wine)
1 teaspoon grated lemon peel, & juice of one lemon

Steps:

In large deep skillet, add broth, garlic, carrots and asparagus and bring to boil.
Reduce heat to medium low, add fish and cook for about 3 minutes until fish is done. (it is done when it flakes easily with a fork).
Carefully remove fish and veggies with a slotted spoon to serving plate. Cover and keep warm.
Mix together flour and butter. Bring the broth to a boil and gradually whisk in the butter mixture until sauce begins to thicken.
Remove from heat and whisk in wine, lemon rind and juice.
Season with pepper is desired.
Pour sauce over fish and veggies.
Serve with potatoes, brown rice or a multigrain roll.

Nutrition Facts : Calories 208.4, Fat 9, SaturatedFat 4.4, Cholesterol 66.4, Sodium 453.9, Carbohydrate 11.5, Fiber 2.7, Sugar 2.7, Protein 19.5

*** Explore more Sole With Light Lemon Sauce Recipes »

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