Lemon-Chive Sole with Baked Squash
1
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Delicately flavoured sole pairs exceptionally well with tart lemons and the mild oniony flavour of chives.
Ingredients
Yellow summer squash
2 medium, cut into 1/8 inch-thick rounds
Olive oil cooking spray
1 spray(s), or enough to coat squash
Table salt
½ tsp(s), or to taste
Black pepper
½ pinch(es), or to taste
Uncooked perch fillet
1¼ pound(s), four 5 oz fillets
Chicken broth
½ cup(s), fat-free
Fresh lemon juice
2 tbsp(s)
Honey mustard
1 tbsp(s)
Cornstarch
2 tsp(s)
Lemon zest
½ tsp(s)
Chives
1 tbsp(s), fresh, minced
Uncooked sugar snap peas
4 cup(s), steamed
Instructions
1
Preheat oven to 400ºF. Coat a large baking sheet with cooking spray.
2
Place squash rounds on middle of baking sheet; coat with cooking spray and season to taste with salt and pepper.
3
Season both sides of sole fillets with salt and pepper; place sole on top of squash. Bake until fish is fork-tender, about 15 minutes.
4
Meanwhile, in a small saucepan, whisk together broth, lemon juice, mustard, cornstarch and lemon zest. Set pan over medium heat and simmer until sauce thickens, stirring frequently with a wire whisk, about 2 minutes. Remove from heat and stir in chives.
5
Transfer squash, sole and snap peas to individual plates and spoon lemon sauce over top of fish. Yields about 1 fillet, 1 cup of snap peas, 1/3 cup of squash and 2 tablespoons of sauce per serving.
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