Sole With Light Lemon Sauce

1. 1

   In large deep skillet, add broth, garlic, carrots and asparagus and bring to boil.

2. 2

   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).

3. 3

   Carefully remove fish and veggies with a slotted spoon to serving plate. Cover and keep warm.

4. 4

   Mix together flour and butter. Bring the broth to a boil and gradually whisk in the butter mixture until sauce begins to thicken.

5. 5

   Remove from heat and whisk in wine, lemon rind and juice.

6. 6

   Season with pepper is desired.

7. 7

   Pour sauce over fish and veggies.

8. 8

   Serve with potatoes, brown rice or a multigrain roll.

* Per serving · 4 servings · Values may vary.

No additional tips available.