Heart and Sole
(Baked sole fillets drizzled with a lemon-ginger sauce)
- 1 pound sole fillets
- ¼ tsp. black pepper
- 1/3 cup lemon juice
- ¼ cup fat-free chicken or vegetable broth
- 3 Splenda packets
- 2 tsp. each grated gingerroot and cornstarch
- 1 tsp. grated lemon zest
- 1 clove garlic, minced
- 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 pepper. Roll up fish and place seam-side down in baking pan. Bake at 425 for 15-20 minutes, until fish is cooked through and flakes easily with a fork.
+While fish is baking, prepare sauce. Combine lemon juice, broth, Splenda, gingerroot, cornstarch, lemon zest, and garlic in a 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.
Makes 4 servings.