Healthful Recipes
	Lemon Juice

	Fish Veronique

Defatted chicken broth and low-fat milk lower fat content, yet give the sauce a rich creamy taste.

nonstick cooking spray, as needed
1 T. lemon juice
1 lb. white fish (cod, sole, turbot, etc.)
1 T. soft margarine
1/4 t. salt
2 T. flour
1/8 t. black pepper
3/4 C. low-fat (1 percent) or skim milk
1/4 C. dry white wine
1/2 C. seedless grapes
1/4 C. chicken stock or broth, fat skimmed from top

1. Spray 10x6-inch baking dish with nonstick spray. Place fish in pan and sprinkle with salt and pepper.
2. Mix wine, 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 constantly 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.

YIELD: 4 servings SERVING SIZE: 1 fillet with sauce

NUTRITION ANALYSIS PER SERVING: Calories, 148; Total fat, 4 grams; Saturated fat, 1 gram; Cholesterol, 53 milligrams; Sodium, 316 milligrams