Fish Veronique

1 lb white fish (such as cod, sole,
or turbot)
1/4 tsp salt
1/8 tsp black pepper
1/4C dry white wine
1/4 C chicken stock or broth, skim
from top
1 Tbsp lemon juice
1 Tbsp soft margarine
2 Tbsp flour
3/4C 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 ºF 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