Fish

Lemon-Chive Sole with Baked Squash is for Dinner.

Lemon-Chive Sole with Baked Squash takes 15 minutes to prepare.

Lemon-Chive Sole with Baked Squash takes 15 minutes to cook.

Lemon-Chive Sole with Baked Squash makes 4 servings.

The ingredients for Lemon-Chive Sole with Baked Squash are:

2 medium yellow summer squash, cut into 1/8 inch-thick rounds
1 spray(s) olive oil cooking spray, or enough to coat squash
1/2 tsp table salt, or to taste
1/2 tsp black pepper, or to taste
1 1/4 pound(s) sole, four 5 oz fillets
1/2 cup(s) canned chicken broth, fat-free
2 Tbsp fresh lemon juice
1 Tbsp honey mustard
2 tsp cornstarch
1/2 tsp lemon zest
1 Tbsp chives, fresh, minced
4 cup(s) sugar snap peas, steamed

Here is how you make Lemon-Chive Sole with Baked Squash:

Preheat oven to 400?F. Coat a large baking sheet with cooking spray.Place squash rounds on middle of baking sheet; coat with cooking spray and season to taste with salt and pepper.Season both sides of sole fillets with salt and pepper; place sole on top of squash. Bake until fish is fork-tender, about 15 minutes.Meanwhile, in a small saucepan, whisk together broth, lemon juice, mustard, cornstarch and lemon zest. Set pan over medium heat and simmer until sauce thickens, stirring frequently with a wire whisk, about 2 minutes. Remove from heat and stir in chives.Transfer squash, sole and snap peas to individual plates and spoon lemon sauce over top of fish. Yields about 1 fillet, 1 cup of snap peas, 1/3 cup of squash and 2 tablespoons of sauce per serving. Serving Size: serves 4Number of Servings: 4Recipe submitted by SparkPeople user LIFEFIRST.

The nutritional information for Lemon-Chive Sole with Baked Squash is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 220.4

• Total Fat: 2.6 g
• Cholesterol: 90.6 mg
• Sodium: 273.3 mg
• Total Carbs: 11.8 g
• Dietary Fiber: 2.8 g
• Protein: 34.4 g