1 Pound Sole Fillets	3 Tablespoons Sugar
1/2 Tsp Salt	2 Tsps Each Grated Ginger And
1/4 Tsp Black Pepper	-Cornstarch
1/3 Cup Lemon Juice	1 Tsp Grated Lemon Zest
1/4 Cup Low-Fat Chicken Or	1 Clove Garlic, Minced
-Vegetable Broth	1 Tablespoon Fresh Parsley, Chopped

Spray a medium baking pan with non-stick spray. Set aside.
Rinse fish with cold water and pat dry with paper towels. Sprinkle with salt and pepper. Roll up fish, and place seam-side down in baking pan. Bake at 425 for 15 to 20 minutes, until fish is cooked through and flakes easily with fork.
While fish is cooking, prepare sauce. Combine lemon juice, broth, sugar, ginger, cornstarch, lemon zest, and garlic in a small saucepan. Cook over medium-high heat until mixture is bubbly and has thickened.
Arrange fish on serving plates and drizzle with the sauce. Sprinkle with parsley and serve immediately.