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.