Broiled Sole with Lemon Chive Sauce


4 servings
Vegetable oil cooking sprayvegetable cooking spray1
8 (2-ounce) skinless sole filletsskinless sole fillets (2-ounces each)8
2 tablespoons extra-virgin olive oilextra-virgin olive oil2
½ teaspoon kosher saltkosher salt½
½ teaspoon freshly ground black pepperfreshly ground black pepper½
⅓ cup plain low-fat (2%) Greek yogurtplain greek yogurt
½ teaspoon light agave or honeyhoney½
½ teaspoon Dijon mustarddijon mustard½
2 tablespoons lemon juicelemon juice2
2 tablespoons chopped fresh chiveschives2
¼ teaspoon kosher saltkosher salt¼
¼ teaspoon freshly ground black pepperfreshly ground black pepper¼


Preheat the broiler.

Spray a heavy baking sheet or glass baking dish with vegetable oil cooking spray.Arrange the sole fillets in a single layer on the baking sheet. Season with the salt and pepper and drizzle with the olive oil. Broil until cooked through and the flesh flakes easily with a fork, 5 to 6 minutes. Set aside to cool slightly.
Meanwhile, in a small bowl, mix together the yogurt, agave, and mustard until smooth. Whisk in the lemon juice, chives, salt, and pepper.

Transfer the sole to a serving platter and drizzle with the sauce.


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