Fish Veronique
Adapted from the National Heart, Lung, and Blood Institute, National Institutes of Health, US Department of Health and Human Services
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 |
- Directions
- 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 350ºF 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 for 5 minutes or until sauce starts to brown.