Lemon Sole with Lemon-Caper Sauce
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Ingredients
- 1 tablespoon extravirgin olive oil
- 4 (6-ounce) lemon sole fillets
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon butter
- 1 garlic clove, minced
- 3/4 cup fat-free, less-sodium chicken broth
- 2 tablespoons capers, rinsed, drained, and minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon minced fresh flat-leaf parsley
Details
Preparation
Step 1
Heat oil in a large nonstick skillet over medium heat. Sprinkle fish with salt and pepper. Place fish in pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove fish from pan.
Melt butter in pan. Add garlic; cook 1 minute or until lightly browned. Add broth, scraping pan to loosen browned bits. Bring to a boil; cook until reduced to 1/4 cup (about 6 minutes). Stir in minced capers and juice; cook 3 minutes or until sauce is slightly thickened. Remove from heat; stir in parsley. Serve immediately.
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