dover sole with lemon-dill sauce

dover sole fillets, 16 oz (remove)
Chicken Broth, 1 cup (8 fl oz) (remove)
Onions, raw, 3 tbsp chopped (remove)
Olive Oil, 2 1tsp (remove)
Butter, salted, 1 tbsp (remove)
Lemon juice, 3 tbsp (remove)
Dill weed, dried, 1 tsp (remove)
Salt, .5 tsp (remove)
Pepper, black, .25 tsp (remove)
*Flour, white, 3 tablespoons

in pie tin mix the flour and the salt and peper. Reserve 4.5 tsps of the flour mix for the sauce. Lightly coat the dole fillets with the flour mix. In a frying pan, heat the olive oil on medium heat. Saute the fish in the oil, about 3-4 minutes per side. Remove from pan and keep warm. Add the onions to the pan with the tablespoon of butter. Saute until onions are tender. Add the flour and cook for one minute. Then add the dill. Add the chicken broth and the lemon juice and bring to a boil. Spoon over the fish before serving.

Serving Size: makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user CHERINOELLE.