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Photo of Lemon-Chive Sole with Baked Squash by WW

Lemon-Chive Sole with Baked Squash

1 - 3
PersonalPoints™ per serving
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Moderate
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, or to taste

Uncooked perch fillet(s)

1¼ pound(s), four 5 oz fillets

Canned 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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