Sole Fillet with Lemon Sauce

Sole Fillet with Lemon Sauce
  • 2 servings
  • 0:20 Preparation
  • 0:10 Cooking
  • 0:30 Total Time

Ingredients

Add all
  • 7 1/2 oz
    (225 g)

    sole fillets

  • 2 tsp.
    (10 ml)

    cornstarch

  • salt

  • 1 1/2 tsp.
    (7 mL)

    Knorr® chicken broth mix

  • 1/4 tsp.
    (1 mL)

    white pepper

  • 1 Tbsp.
    (5 mL)

    sake (Japanese rice wine)

  • lemon

  • 1

    tomato, diced small

  • 1

    zucchini, diced small

  • 1 tsp.
    (5 mL)

    sugar

  • 1/4 tsp.
    (1 mL)

    salt

  • 1 Tbsp.
    (15 mL)

    cornstarch

  • 1/2 cup
    (125 mL)

    water

  • 2 Tbsp.
    (30 mL)

    cornstarch solution

Preparation

Grate some lemon zest and squeeze out the lemon juice. Set aside.

Mix the marinade ingredients.

Pat-dry fillet with paper towel.

Slice fillet into 1 inch (2.5 cm) pieces; marinate the fillet with salt, Knorr® Chicken Broth Mix, white pepper and Shao Hsing cooking wine.

Then set aside for 15 minutes.

Dust each slice of the fish with cornstarch, pan-fry on low heat until lightly brown. Set aside.

Bring the water to a boil in a saucepan, reduce heat, add in lemon zest.

Add in diced zucchini, tomato, lemon juice, salt and sugar.

Bring it to a boil, then whisk in the cornstarch solution to thicken the sauce.

Pour sauce over fish fillet and serve.

Source: Knorr