|All purpose flour||1 Teaspoon|
|Water||1⁄4 Cup (4 tbs)|
|Dry white wine||2 Tablespoon|
|Dijon style mustard||1 Teaspoon|
|Grated lemon rind||1⁄2 Teaspoon|
|White pepper||1⁄8 Teaspoon|
|Sole fillets||10 Ounce|
|Lemon juice||1 Teaspoon|
|Thin lemon slices||2|
|Chopped parsley||1 Tablespoon|
In small saucepan heat margarine until bubbly and hot.
Sprinkle with flour and stir quickly to combine; cook over low heat, stirring constantly, for 1 minute.
Remove from heat; stir in water, wine, and mustard.
Return to heat and bring mixture to a boil; reduce heat and let simmer, stirring constantly, until sauce is thickened.
Stir in capers, lemon rind, and dash pepper; remove from heat and keep warm.
Sprinkle sole fillets with lemon juice and remaining pepper.
Spray rack of broiling pan with nonstick cooking spray; transfer fish to rack and broil until fish flakes easily when tested with a fork, about 5 minutes.
Sprinkle fillets with salt, then transfer to serving platter.
Spoon sauce over fish; garnish with lemon and parsley.