2 medium yellow summer squash, cut into 1\/8-inch-thick rounds
\n1 serving olive oil cooking spray, or enough to coat squash
\n1\/2 tsp table salt, or to taste
\n1\/2 tsp black pepper, or to taste
\n1 1\/4 pound sole, four 5 oz fillets
\n1\/2 cup fat-free chicken broth
\n2 T. fresh lemon juice
\n1 T. honey mustard
\n2 tsp cornstarch
\n1\/2 tsp lemon zest
\n1 T. chives, fresh, minced
\n4 cup sugar snap peas, steamed<\/p>\n
Preheat oven to 400\u00baF. 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 4 servings; about 1 fillet, 1 cup of snap peas, 1\/3 cup of squash and 2 T. of sauce per serving.<\/p>\n","protected":false},"excerpt":{"rendered":"
2 medium yellow summer squash, cut into 1\/8-inch-thick rounds 1 serving 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 sole, four 5 oz fillets 1\/2 cup fat-free chicken broth 2 T. fresh lemon juice 1 T. honey mustard 2 tsp cornstarch 1\/2 tsp lemon zest 1 T. chives, fresh, minced 4 cup sugar snap peas, steamed Preheat oven to 400\u00baF. Coat a…<\/p>\n