Sole Veronique - cooking recipe

Ingredients

1 lb. skinless sole, flounder or Atlantic Ocean perch filets
2 c. chicken broth
2/3 c. milk
dash of ground nutmeg
2 Tbsp. all-purpose flour
1/2 tsp. finely shredded lemon peel or lemon juice
Parmesan cheese to taste

Preparation

Measure thickness of fish.
In a large skillet, bring broth just to boiling.
Carefully add fish.
Return just to boiling; reduce heat.
Cover and simmer gently until fish flakes easily (allow 4 to 6 minutes per 1/2-inch thickness of fish).
Transfer fish to baking dish.