Ingredients
- 3 Tbsp all-purpose flour
- 1/2 tsp table salt
- 1/4 tsp black pepper, freshly ground
- 4 fillet(s) Fish, sole, raw, (5-ounce)
- 1 Tbsp olive oil
- 1 medium onion(s), chopped
- 1 large zucchini, (about 12 ounces), halved lengthwise, then cut into 1⁄4-inch slices
- 3/4 cup(s) reduced-sodium chicken broth, or vegetable broth
- 3 Tbsp fresh lemon juice
- 1 Tbsp capers, drained
- 2 Tbsp light butter
- 2 cups plain couscous
Preparation
Step 1
Combine the flour with 1⁄4 teaspoon of the salt and 1⁄8 teaspoon of the pepper; reserve 2 teaspoons of the flour mixture. Coat both sides of sole fillets in remaining flour mixture; set aside.
Heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat. Add the fillets and cook until the fish is lightly golden on the outside and just opaque in the center, 11⁄2–2 minutes on each side. Transfer to a plate and keep warm, uncovered, in a slow oven.
Add the remaining 1 teaspoon oil to the skillet and heat over medium-high heat. Add the onion and cook, stirring, until slightly softened, about 2 minutes. Add the zucchini and cook until crisp-tender, 3–4 minutes. Stir in the broth, lemon juice, and capers; bring to a boil. Reduce the heat and simmer, uncovered, about 2 minutes. Remove from the heat, then stir in the butter and the remaining 1⁄4 teaspoon salt and 1⁄8 teaspoon pepper, stirring until the butter melts.
. Place a fish fillet on top of the couscous. Spoon the zucchini mixture over the fillets and serve at once.