Chicken broth and low-fat milk lower the fat content yet give the sauce a rich creamy taste. "Veronique" refers to a dish that is garnished with grapes.
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- nonstick cooking spray, as needed
- 1 lb white fish fillet (cod, halibut, tilapia)
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 cup chicken stock or 1/2 cup broth, skim fat from top
- 1 tablespoon lemon juice
- 1 tablespoon soft margarine
- 2 tablespoons whole grain flour
- 3/4 cup low-fat milk (1%) or 3/4 cup skim milk
- 1/2 cup seedless grapes
- 1Spray 10- x 6-inch dish with nonstick spray. Place fish in pan and sprinkle with salt and pepper.
- 2Mix stock and lemon juice in small bowl and pour over fish.
- 3Cover and bake at 350°F for 15 minutes.
- 4Melt margarine in small saucepan. Remove from heat and blend in flour. Gradually add milk and cook over moderately low heat, stirring occasionally until thickened.
- 5Remove fish from oven and pour liquid from baking dish into cream sauce, stirring until blended. Pour sauce over fish and sprinkle with grapes.
- 6Broil about 4-inches from heat for 5 minutes or until sauce starts to brown.
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Nutritional Facts for Fish Veronique
Serving Size: 1 (220 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 186.1
- Calories from Fat 46
- Total Fat 5.1 g
- Saturated Fat 1.0 g
- Cholesterol 79.3 mg
- Sodium 315.7 mg
- Total Carbohydrate 10.1 g
- Dietary Fiber 0.3 g
- Sugars 5.8 g
- Protein 23.6 g