Fish Veronique
Cooking Time: 15-20 minutes
Number of Servings: 4
Ingredients
| 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 |
Directions
-
Spray 10×6-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 350¼ 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.
Nutrition Facts
– Serving Size: 1/4 recipe
Amount Per Serving
Calories: 148
Total fat: 4 g
Saturated fat: 1 g
Cholesterol: 53 mg
Sodium: 316 mg
Source: National Heart, Lung and Blood Institute, a part of the National Institutes of Health and the U.S. Department of Health and Human Services
