FISH VERONIQUE
Defatted chicken broth and low-fat milk lower the fat content, yet give the sauce a rich creamy taste.
| 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 |
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Spray 10x6-inch baking dish with nonstick spray. Place fish in pan and sprinkle with salt and pepper.
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Mix wine, stock, and lemon juice in small bowl and pour over fish.
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Cover and bake at 350º F for 15 minutes.
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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.
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Remove fish from oven and pour liquid from baking dish into cream sauce, stirring until blended. Pour sauce over fish and sprinkle with grapes.
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Broil about 4 inches from heat 5 minutes or until sauce starts to brown.
Yield: 4 servings--Serving Size: 1 fillet with sauce
Each serving provides:
Calories: 148
Total fat: 4 g
Saturated fat: 1 g
Cholesterol: 53 mg
Sodium: 316 mg