Lemon Sole with Lemon-Caper Sauce

Ingredients

• 1 tablespoon extravirgin olive oil
• 4 (6-ounce) lemon sole fillets
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon butter
• 1 garlic clove, minced
• 3/4 cup fat-free, less-sodium chicken broth
• 2 tablespoons capers, rinsed, drained, and minced
• 1 tablespoon fresh lemon juice
• 1 tablespoon minced fresh flat-leaf parsley

Preparation

1. Heat oil in a large nonstick skillet over medium heat. Sprinkle fish with salt and pepper. Place fish in pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove fish from pan.
2. Melt butter in pan. Add garlic; cook 1 minute or until lightly browned. Add broth, scraping pan to loosen browned bits. Bring to a boil; cook until reduced to 1/4 cup (about 6 minutes). Stir in minced capers and juice; cook 3 minutes or until sauce is slightly thickened. Remove from heat; stir in parsley. Serve immediately.