Fish Veronique (Low Fat, Diabetic Friendly)
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.
- Ready In:
- 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.
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Wonderful light and fast weeknight meal. I found out this year how wonderful grapes are to cook with! They are completely different when cooked and added to a sauce like this. They impart a light, fruity flavor without adding a lot of sweet notes to the dish. Just the right balance. LOVED this recipe. The wine and lemon in here also round out the flavor and any slight sweetness the grapes add. Thank you for a keeper Annacia! I served this with some plain white rice, fish on top and sauce spooned over. Broccoli on the side completed the meal.Reply
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