Prep 10 mins
Cook 20 mins
I find this to be a really nice change of pace. It has a rich flavor and appearance while managing to be healty. I like to serve this with mixed broccoli and carrots and a low fat biscuit.
- 1 lb white fish fillet (cod, sole, turbot, etc.)
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon black pepper
- 1⁄4 cup dry white wine
- 1⁄4 cup chicken stock or 1⁄4 cup broth, skim fat from top
- 1 tablespoon lemon juice
- 1 tablespoon soft margarine
- 2 tablespoons flour
- 3⁄4 cup skim milk or 3⁄4 cup 1% low-fat milk
- 1⁄2 cup 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.
A nice and light sauce which compliments the fish well. I reduced the recipe to serve 2. This does make quit a bit of sauce. Next time around, I will decrease the cooking liquid that is added to the cream sauce. The grapes added a nice addition.
I really liked this sauce. Very delicate flavor.
Wanted so much to like this recipe and although it was fairly easy to prepare, I found it was too salty and the sauce too runny. I was quite disappointed!