Sole Fillets in Lemon Sauce

Yield: 4 servings

Ingredients

1 pound sole or other fillets

1/2 cup chopped green onions

2 Tablespoons chopped fresh parsley

1/8 teaspoon pepper

Dash turmeric

1 1/4 cups low sodium chicken broth, divided

2 Tablespoons lemon juice

1 Tablespoon cornstarch

Directions:

Arrange fillets in a 12- inch skillet. Sprinkle with green onions, parsley, pepper amd turmeric.

Reserve 1/4 cup broth and pour the remaining broth and lemon juice over fish.

Over medium heat, heat fish to boiling; reduce heat to low. Cover; simmer 10 minutes or until fish flakes easily when tested with a fork. With slotted spoon, remove fish to serving platter; keep warm.

In a separate bowl, whisk 1/4 cup broth with cornstarch until smooth. Gradually stir into the hot broth in skillet and cook, stirring constantly until thickened. Serve with fish.

Please note that some ingredients and brands may not be available in every store.

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