1 lb. fillet of sole, rinsed
¾ cup white wine
2 tbsp. unbleached all purpose flour
1 tsp. NutriFit Lemon Garden Salt Free Spice Blend
2 tbsp. shallots, minced
½ tsp. cornstarch dissolved in 3 tbsp. water
½ tsp. sea salt
5 tbsp. fresh lemon juice
1 tbsp. Zest of 1 lemon, grated
1/3 cup extra virgin olive oil
¼ tsp. turmeric
1 cup fat free half and half
Directions - To make lemondaise: In med. saucepan, reduce wine, turmeric, shallots and lemon zest until reduced by 2/3. Add cornstarch slurry bring to a boil; cook 2 min or until thickened. Whisk in half and half, do not boil (if using fat free half and half). Add lemon zest and juice and puree sauce. Set aside.
- To make fish: Wash fish & pat dry with paper towels. Lightly dust with flour, mixed with Lemon Garden seasoning.
- Heat a nonstick skillet over medium heat, add olive oil & fish fillets in a single layer, shaking pan gently to prevent sticking. Cook until lightly browned (about 4 min. depending on thickness of fish), then turn and cook on opposite side until lightly browned.
- To serve, top each filet with a tblsp of sauce across the middle of the fillet, top with fresh chopped thyme or Italian parsley.