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



Spray 10x6-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 350º F 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 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