Fish Veronique

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Fish Veronique Recipe


1 lb white fish (such as cod, sole, or turbot)
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 lowfat or skim milk
1/2 C seedless grapes
as needed nonstick cooking spray


1. Spray 10- by 6-inch baking dish with nonstick spray. Place fish in pan and sprinkle with salt and pepper.

2. Mix wine, stock, and lemon juice in small bowl and pour over fish.

3. Cover and bake at 350 F for 15 minutes.

4. 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.

5. Remove fish from oven, and pour liquid from baking dish into "cream" sauce, stirring until blended. Pour sauce over fish and sprinkle with grapes.

6. Broil about 4 inches from heat for 5 minutes or until sauce starts to brown.

Yield: 4 servings
Serving size: 1 fillet with sauce

Each serving provides:
Calories: 166
Total fat: 2 g
Saturated fat: 1 g
Cholesterol: 61 mg
Sodium: 343 mg
Total fiber: less than 1 g
Protein: 24 g
Carbohydrates: 9 g
Potassium: 453 mg



Please feel free to modify these recipes for any dietary needs or special diets.

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