Defatted chicken broth and low-fat milk lower the fat content, yet give the sauce a rich creamy taste.
Nutrition Facts| Serving Size | 1 fillet with sauce | | Calories | 148 | | Total Fat | 4 g | | Saturated Fat | 1 g | | Cholesterol | 53 mg | | Sodium | 316 mg |
Ingredients and Preparation| Ingredients | Measures |
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| Nonstick cooking spray, as needed | | White fish (cod, sole, turbot, etc) | 1 pound | | Salt | ¼ teaspoon | | Black pepper | 1/8 teaspoon | | Dry white wine | ¼ cup | | Chicken stock or broth, skim fat from top | ¼ cup | | Lemon juice | 1 tablespoon | | Soft margarine | 1 tablespoon | | Flour | 2 tablespoons | | Low-fat (1%) or skim milk | ¾ cup | | Seedless grapes | ½ cup |
Directions - Spray 10 x 6 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 350ºF 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 for 5 minutes or until sauce starts to brown.
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