"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Heart and Sole Recipe

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This recipe for Heart and Sole, by , is from McMillan Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tammy Wilson


1 lb of sole fillets
1/2 tsp salt
1/4 tsp pepper
1/3 c fresh squeezed lemon juice
1 tsp lemon zest
1/4 c vegetable broth
3 T sugar (I omit it)
2 tsp grated ginger root
2 tsp corn starch
1 tsp minced garlic
1 T minced, fresh parsley

Grease a medium baking pan with cooking spray or oil
Rinse fish in cold water and pat dry. Sprinkle with salt and pepper.
Roll the fish up and place seam side down in the baking dish.
Bake at 425 degrees for about 15 minutes...until fish is cooked and flakes easily.

While fish is cooking, prepare the sauce. Combine lemon juice, broth, sugar, ginger, corn starch, lemon zest and garlic in a small saucepan. Cook over medium high heat until mixture is bubbly and has thickened.
Arrange fish on serving plates and drizzle with sauce. Sprinkle with parsley and serve.

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