Ingredients

• 3 tablespoons dry bread crumbs
• 1 teaspoon grated Parmesan
• 1 teaspoon freshly chopped oregano leaves
• Vegetable cooking spray
• 1/2 lemon, juiced
• 1/4 cup dry white wine
• 4 fillets of sole (4 ounces each)
• Rainbow Vegetables, recipe follows
• 4 cups low-sodium canned chicken broth
• 3 cups broccoli florets
• 3 cups cauliflower florets (about 1/2 large head)
• 3 large button mushrooms, sliced
• 1 large carrot, shredded
• 1 medium red pepper, seeded and cut into 1/8-inch-thick slices
• 1 (14-ounce) can baby corn, drained
• Freshly grated Parmesan, for garnish

Instructions

1. Heat oven to 400 degrees F. In a small bowl combine, bread crumbs, cheese, parsley, and oregano; set aside. Spray a 9 by 13-inch baking dish with vegetable cooking spray. Add lemon juice and wine. Place fish in 1 layer in baking dish. Sprinkle bread crumbs evenly over fish. Bake until fish is opaque, 8 to 10 minutes. Serve immediately.
2. In a 10-inch skillet, bring broth to a boil. Add broccoli, cauliflower, mushrooms, carrots, red pepper, and corn. Return to a boil. Reduce to simmer, cover, and cook until brightly colored and tender, about 10 minutes Strain, reserving liquid, and transfer vegetables to a serving bowl. Sprinkle with cheese. Serve immediately. Serve reserved liquid as a broth.