Fish VeroniqueEn Español (Spanish Version)
Defatted chicken broth and low-fat milk lower the fat content, yet give the sauce a rich creamy taste.
Serving Size1 fillet with sauceCalories
4 gSaturated Fat1 gCholesterol
316 mgServings4IngredientsMeasuresNonstick cooking spray, as needed White fish (cod, sole, turbot, etc)1 poundSalt¼ teaspoonBlack pepper1/8 teaspoonDry white wine¼ cupChicken stock or broth, skim fat from top¼ cupLemon juice1 tablespoonSoft margarine1 tablespoonFlour2 tablespoonsLow-fat (1%) or skim milk¾ cupSeedless grapes½ cupDirectionsSpray 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.