2 cups medium-sliced Vidalia onions

1 tablespoon balsamic vinegar

2 teaspoons brown sugar

1 pound sole fillets

Spectrum Naturals Extra Virgin

Olive Spray Oil

1 teaspoon Mrs. Dash Lemon

Pepper Seasoning Blend or other salt-free lemon pepper blend

• Preheat oven to 375°.

• Add the onions to a covered, microwave-safe dish and microwave on high for 5 minutes or until the onions are transparent. Carefully remove the cover (being careful not to burn yourself on the steam) and stir in the vinegar and brown sugar. Cover and microwave on high for an additional 30 seconds. Let stand for several minutes so the onions absorb the flavors. Remove the lid and microwave on high for an additional 30 to 60 seconds to evaporate any excess moisture, watching the onions carefully so they don't burn.

• Rinse the sole fillets in cold water and pat dry between paper towels. Arrange the fillets on baking sheet treated with the olive spray oil. Lightly spray the top of the fillets with the olive spray oil. Evenly sprinkle the lemon pepper over the fish. Spoon the caramelized onions over the tops of the fillets, pressing them to form a light “crust” over the surface of the fish. Bake for 12 to 15 minutes or until the fish flakes with a fork and the onions darken.