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Fish Veronique

June 10, 2008 - 7:30am
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Fish Veronique

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

Nutrition Facts

Serving Size1 fillet with sauce
Total Fat4 g
Saturated Fat1 g
Cholesterol53 mg
Sodium316 mg

Servings and Times


Ingredients and Preparation

Nonstick cooking spray, as needed  
White fish (cod, sole, turbot, etc)1 pound
Salt¼ teaspoon
Black pepper1/8 teaspoon
Dry white wine¼ cup
Chicken stock or broth, skim fat from top¼ cup
Lemon juice1 tablespoon
Soft margarine1 tablespoon
Flour2 tablespoons
Low-fat (1%) or skim milk¾ cup
Seedless grapes½ cup
  1. Directions
  2. Spray 10 x 6 inch baking dish with nonstick spray. Place fish in pan and sprinkle with salt and pepper.
  3. Mix wine, stock, and lemon juice in small bowl and pour over fish.
  4. Cover and bake at 350ºF for 15 minutes.
  5. 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.
  6. Remove fish from oven and pour liquid from baking dish into cream sauce, stirring until blended. Pour sauce over fish and sprinkle with grapes.
  7. Broil about 4 inches from heat for 5 minutes or until sauce starts to brown.

Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.

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