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.