Defatted chicken broth and low fat milk lower the fat content in this Fish Veronique, yet give the sauce a rich creamy taste.
Nonstick cooking spray
1 pound white fish (cod, sole, turbot, etc.)
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup dry white wine
1/4 cup chicken stock or broth
1 tablespoon lemon juice
1 tablespoon soft margarine
2 tablespoon flour
3/4 cup low-fat (1 percent) or skim milk
1/2 cup seedless grapes
Spray 10 x 6-inch baking dish with nonstick spray. Place fish in pan and sprinkle with salt and pepper.
Mix wine, stock, and lemon juice in small bowl and pour over fish. Cover and bake at 350 degrees for 15 minutes.
Melt margarine in small saucepan. Remove from heat and blend in flour. Gradually add milk and cook over moderately low heat, stirring constantly until thickened.
Remove fish from oven and pour liquid from baking dish into cream sauce, stirring until blended. Pour sauce over fish and sprinkle with grapes.
Broil about 4 inches from heat 5 minutes or until sauce starts to brown.
Recipe makes 4 servings.
Serving size: 1 fish fillet with sauce
Calories: 148; Total Fat: 4g; Saturated Fat: 1g; Cholesterol: 53mg; Sodium: 316mg Potassium: 703mg
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