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Fish Veronique

1 pound white fish -- (sole, turbot, etc.)
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper
1/4 cup dry white wine
1/4 cup chicken stock -- fat removed
1 tablespoon lemon juice
1 tablespoon margarine
2 tablespoons flour
3/4 cup 1% lowfat milk -- or skim milk
1/2 cup seedless white grapes

Place fish in lightly oiled 10 x 6" flameproof baking dish. Sprinkle with salt and pepper. Mix wine, stock, and lemon juice in small bowl and pour over fish. Cover and bake at 350 degrees 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" from heat for 5 minutes or until sauce starts to brown.


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