Fish Veronique

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.

• Ready In: 45 mins
• Serves: 4

Ingredients

•  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

1. Spray 10- x 6-inch dish with nonstick spray. Place fish in pan and sprinkle with salt and pepper.
2. Mix stock and lemon juice in small bowl and pour over fish.
3. Cover and bake at 350°F 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 occasionally 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.