Ingredients:
Sole Meuniere
- 1 tsp olive oil
- ⅛ tsp salt
- 1 portion* sole, pat dry
- ½ cup fat-free chicken broth
- 1 tbsp capers
- 1 tbsp fresh chopped parsley
- 1 wedge lemon
Wilted Greens
- 1 tsp olive oil
- ⅛ tsp salt
- 1 clove garlic, chopped
- 2 cups arugula
- 2 cups spinach
Heat a non-stick skillet over high heat. Swirl in
olive oil. Season both sides of the sole with ⅛ tsp
salt. Sear on both sides for 1-2 minutes. Remove to
a platter and cover to keep warm.
Fry capers in the same skillet for 1-2 minutes. Pour
in half of the chicken broth, and simmer for 1
minute, scraping up any crispy bits. Pour over fish.
Swirl the remaining olive oil in the pan and cook
garlic for 30 seconds. Place greens and salt in the
pan and pour in the rest of the broth. Cover and
cook for 1 minute.
Serve the sole over the bed of wilted greens.
Garnish fish with parsley and serve with a lemon
wedge.