4 (5 ounce) firm fish fillets (cod, tilapia, salmon, or sea bass)
2 teaspoons olive oil or butter
1 cup COLLEGE INN® Chicken Broth
2 teaspoons cornstarch
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
Cook fish in oil in large nonstick skillet over medium heat, about 5 minutes per side; remove and keep warm. Wipe skillet with paper towel.
Combine broth, cornstarch, lemon zest and lemon juice in same skillet.
Cook, stirring constantly, until thickened and translucent. Return fish to skillet and heat through. To serve, spoon sauce over fish and serve with rice or steamed small potatoes.
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