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Fish Veronique

Adapted from the National Heart, Lung, and Blood Institute, National Institutes of Health, US Department of Health and Human Services

En Español (Spanish Version)

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 TOP

Servings

Ingredients and Preparation TOP

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.

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