Recipe by ElizabethKnicely
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.
- 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
Directions See How It's Made
- Spray 10- x 6-inch dish with nonstick spray. Place fish in pan and sprinkle with salt and pepper.
- Mix stock and lemon juice in small bowl and pour over fish.
- Cover and bake at 350°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 occasionally 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 for 5 minutes or until sauce starts to brown.