POINTS® value |  4 Servings |  4 Preparation Time |  15 min Cooking Time |  15 min Level of Difficulty |  Moderate Delicately flavored sole pairs exceptionally well with tart lemons and the mild oniony flavor of chives. This citrus-herb duo also works well with other white-fleshed fish like snapper, trout, tilapia and halibut.

2 medium yellow summer squash, cut into 1/8-inch-thick rounds
1 sprays olive oil cooking spray
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 Tbsp fresh lemon juice
1 Tbsp honey mustard
2 tsp cornstarch
1/2 tsp lemon zest
1 Tbsp chives, fresh, minced
4 cup sugar snap peas, steamed
 

1. Preheat oven to 400ºF. Coat a large baking sheet with cooking spray.
    
2. Place squash rounds on middle of baking sheet; coat with cooking spray and season to taste with salt and pepper.
    
3. 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.
    
4. 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.
    
5. 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.