• Fish Veronique

    Defatted chicken broth and low-fat milk lower the fat content, yet give the sauce a rich creamy taste.

    Nutrition Facts

    Serving Size 1 fillet with sauce
    Calories 148
    Total Fat 4 g
    Saturated Fat 1 g
    Cholesterol 53 mg
    Sodium 316 mg

    Servings and Times

    Servings 4

    Ingredients and Preparation

    Ingredients Measures
    Nonstick cooking spray, as needed  
    White fish (cod, sole, turbot, etc) 1 pound
    Salt ¼ teaspoon
    Black pepper 1/8 teaspoon
    Dry white wine ¼ cup
    Chicken stock or broth, skim fat from top ¼ cup
    Lemon juice 1 tablespoon
    Soft margarine 1 tablespoon
    Flour 2 tablespoons
    Low-fat (1%) or skim milk ¾ cup
    Seedless grapes ½ cup
    1. Spray 10 x 6 inch baking dish with nonstick spray. Place fish in pan and sprinkle with salt and pepper.
    2. Mix wine, stock, and lemon juice in small bowl and pour over fish.
    3. Cover and bake at 350ºF for 15 minutes.
    4. 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.
    5. Remove fish from oven and pour liquid from baking dish into cream sauce, stirring until blended. Pour sauce over fish and sprinkle with grapes.
    6. Broil about 4 inches from heat for 5 minutes or until sauce starts to brown.
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