- 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.