Fish Piccata

1 clove garlic, minced

1/2 cup dry white wine

3 tablespoons lemon juice

2 tablespoons capers, drained

1 1/2 pounds fillets of sole, halibut or snapper

1 tablespoon olive oil

1/2 cup grated Parmesan cheese

In a small frying pan coated with cooking spray, stir-fry garlic over medium-high heat until limp, about 2 minutes. Add wine, lemon juice and capers. Boil, uncovered, over high heat until reduced to 1/2 cup, 3 to 4 minutes; keep sauce warm. Rub fish with oil, sprinkle with pepper and arrange in a single layer in a 12 by 17 broiler pan. Broil about 3 inches from heat for 3 minutes. Turn fish over, sprinkle with cheese, and broil until opaque but still moist looking in center of thickest part (cut to test), about 3 minutes longer. Transfer to serving platter or individual plates and pour sauce over fish.