Fish Veronique
all information

Fish Veronique

Defatted chicken broth and low-fat milk lower the fat content, yet give the sauce a rich creamy taste.

Nutrition Facts

Serving Size1 fillet with sauce
Calories148
Total Fat4 g
Saturated Fat1 g
Cholesterol53 mg
Sodium316 mg

Servings and Times

Servings4

Ingredients and Preparation

IngredientsMeasures
Nonstick cooking spray, as needed  
White fish (cod, sole, turbot, etc)1 pound
Salt¼ teaspoon
Black pepper1/8 teaspoon
Dry white wine¼ cup
Chicken stock or broth, skim fat from top¼ cup
Lemon juice1 tablespoon
Soft margarine1 tablespoon
Flour2 tablespoons
Low-fat (1%) or skim milk¾ cup
Seedless grapes½ cup
  1. Directions
  2. Spray 10 x 6 inch baking dish with nonstick spray. Place fish in pan and sprinkle with salt and pepper.
  3. Mix wine, stock, and lemon juice in small bowl and pour over fish.
  4. Cover and bake at 350ºF for 15 minutes.
  5. 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.
  6. Remove fish from oven and pour liquid from baking dish into cream sauce, stirring until blended. Pour sauce over fish and sprinkle with grapes.
  7. Broil about 4 inches from heat for 5 minutes or until sauce starts to brown.

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