It’s time to try something different. This pan-fried sole meunière recipe, with sauteed mixed greens, would win over the harshest French-cuisine critic. And, the entire meal can be prepped in about 10 minutes (serves 1).

Heat a non-stick skillet over high heat. Swirl in olive oil. Season both sides of the sole with 1/8 tsp salt. Sear on both sides for 1-2 minutes. Remove to a platter and cover to keep warm.

Fry capers in the same skillet for 1-2 minutes. Pour in half of the chicken broth, and simmer for 1 minute, scraping up any crispy bits. Pour over fish.

Swirl the remaining olive oil in the pan and cook garlic for 30 seconds. Place greens and salt in the pan and pour in the rest of the broth. Cover and

cook for 1 minute.

Serve the sole over the bed of wilted greens. Garnish fish with parsley and serve with a lemon wedge.

Ingredients

Sole

• 1 tsp olive oil

• 1/8 tsp salt

• 1 portion sole (6 oz.), pat dry

• 1/2 cup low-fat chicken broth

• 1 tbsp capers

• 1 tbsp fresh chopped parsley

• 1 wedge lemon

Wilted Greens

• 1 tsp olive oil

• 1/8 tsp salt

• 1 clove garlic, chopped

• 2 cups arugula

• 2 cups spinach