Baked Sole With a Lemon Ginger Sauce

• lb sole fillet↗1 lb
• teaspoon salt↗1⁄2 teaspoon
• teaspoon black pepper↗1⁄4 teaspoon
• cup lemon juice, fresh↗1⁄3 cup

  fresh

• cup chicken broth (or vegetable)↗1⁄4 cup

  (or vegetable)

• tablespoons sugar↗3 tablespoons
• teaspoons gingerroot, grated2 teaspoons

  grated

• teaspoons cornstarch↗2 teaspoons
• teaspoon lemon zest, grated↗1 teaspoon

  grated

• garlic, minced↗1

  minced

• tablespoon parsley, chopped↗1 tablespoon

  chopped

Step-by-step instructions

1. 1

   Spray a medium baking pan with cooking spray. Set aside.

2. 2

   Rinse fish with cold water and pat dry with paper towels. Sprinkle with salt and pepper. Roll up fish and place seam side down in baking pan. Bake at 425 for 15 - 20 minutes, until fish is cooked through and flakes easily.

3. 3

   While fish is cooking, prepare sauce. Combine lemon juice, broth, sugar, ginger, cornstarch, lemon zest and garlic in a small saucepan. (this can be done in advance) Cook over medium high heat until mixture is bubbly and has thickened.

4. 4

   Arrange fillets over serving plates and drizzle with sauce.