Ingredients for Baked Sole With A Lemon Ginger Sauce
- 4 sole fillets
- Salt, to taste
- Black Pepper, to taste
- 1/4 cup lemon juice
- 1/4 cup chicken broth
- 1 tablespoon sugar
- 1 tablespoon grated fresh ginger
- 1 teaspoon cornstarch
- 1 tablespoon lemon zest
- 1 clove minced garlic
- Parsley
- Cooking spray, as needed
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How to Make Baked Sole With A Lemon Ginger Sauce
- Preheat oven to 425°F (220°C). Lightly spray a medium-sized baking pan with cooking spray.
- Rinse sole fillets under cold water and pat thoroughly dry with paper towels.
- Season both sides of the fillets generously with salt and pepper.
- Carefully roll up each sole fillet and place seam-side down in the prepared baking pan.
- Bake for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
- While the fish is baking, prepare the lemon-ginger sauce:
- In a small saucepan, whisk together 1/4 cup lemon juice, 1/4 cup chicken broth, 1 tablespoon sugar, 1 tablespoon grated fresh ginger, 1 teaspoon cornstarch, 1 tablespoon lemon zest, and 1 clove minced garlic.
- Cook over medium-high heat, whisking constantly, until the sauce comes to a boil and thickens, about 2-3 minutes.
- Once the fish is cooked, arrange the fillets on serving plates.
- Drizzle generously with the lemon-ginger sauce and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
40g
Fat
1g
Carbs
5g
