¼ tsp, freshly ground
4 fillet(s), (5-ounce)
1 medium, chopped
1 large, (about 12 ounces), halved lengthwise, then cut into 1⁄4-inch slices
Reduced-sodium chicken broth
¾ cup(s), or vegetable broth
Fresh lemon juice
1 Tbsp, drained
Cooked egg noodles
4 cup(s), yokeless, hot, about (6 ounces dry)
- 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.
- Divide the noodles among 4 plates. Place a fish fillet on top of the noodles. Spoon the zucchini mixture over the fillets and serve at once. Yields 1 cup noodles, 1 sole fillet, and generous 1⁄2 cup vegetable mixture per serving.