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.
1 fillet with sauce
Servings and Times
Ingredients and Preparation
Nonstick cooking spray, as needed
White fish (cod, sole, turbot, etc)
Dry white wine
Chicken stock or broth, skim fat from top
Low-fat (1%) or skim milk
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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