Lemon Sole With Lemon-Caper Sauce

• 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

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.
3. Lemon sole is an American variety of flatfish, which includes flounder. Most flatfish will work here.

extravirgin olive oil, lemon sole fillets, salt, freshly ground black pepper, butter, garlic, chicken broth, capers, lemon juice, parsley

Taken from www.myrecipes.com/recipe/lemon-sole-with-lemon-caper-sauce (may not work)