Lemon Sauced Sole - cooking recipe

Ingredients

4 (4 oz.) sole fillets
1/8 tsp. pepper
1/3 c. flour
2 egg whites, lightly beaten
vegetable cooking spray
1 Tbsp. margarine, divided
1/2 c. Chablis or other dry white wine
1/3 c. chopped green onions
3 Tbsp. lemon juice
1/8 tsp. salt

Preparation

Sprinkle fillets with pepper; dredge in flour.
Dip in egg whites; dredge in flour again.
Coat a large nonstick skillet with cooking spray.
Add 1/2 teaspoon margarine and place over medium heat until hot.
Add 2 fillets; cook 4 minutes on each side or until fish is lightly browned and flakes easily when tested with a fork.
Set aside and keep warm.
Repeat procedure with remaining margarine and fillets.
Add wine and remaining ingredients to skillet.
Cook until mixture reduces to 1/4 cup.
Spoon over fish.