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FISH VERONIQUE
Defatted chicken broth and low-fat milk lower the fat content, yet give the sauce a rich creamy taste.
as needed |
nonstick cooking spray |
1 lb |
white fish (cod, sole, turbot, etc.) |
1/4 tsp |
salt |
1/8 tsp |
black pepper |
1/4 C |
dry white wine |
1/4 C |
chicken stock or broth, skim fat from top |
1 Tbsp |
lemon juice |
1 Tbsp |
soft margarine |
2 Tbsp |
flour |
3/4 C |
low-fat (1%) or skim milk |
1/2 C |
seedless grapes |
- Spray 10x6-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 350o F 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.
Yield: 4 servings--Serving Size: 1 fillet with sauce
Each serving provides:
Calories: 148
Total fat: 4 g
Saturated fat: 1 g
Cholesterol: 53 mg
Sodium: 316 mg Poll();
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