Sole Fillets in Lemon Sauce

Directions:

Arrange fillets in a 12- inch skillet. Sprinkle with green onions, parsley, pepper amd turmeric.

Reserve 1/4 cup broth and pour the remaining broth and lemon juice over fish.

Over medium heat, heat fish to boiling; reduce heat to low. Cover; simmer 10 minutes or until fish flakes easily when tested with a fork. With slotted spoon, remove fish to serving platter; keep warm.

In a separate bowl, whisk 1/4 cup broth with cornstarch until smooth. Gradually stir into the hot broth in skillet and cook, stirring constantly until thickened. Serve with fish.