> ## Content Index
> Fetch the complete content index at: https://www.foodconsumer.org/llms.txt
> Use this file to discover other available public pages before exploring further.

# Fish Veronique
- URL: https://www.foodconsumer.org/fish_veronique_0220110550/
- Published: 2011-02-21T18:55:00.000Z
- Updated: 2026-09-22T15:58:52.000Z
- Description: An NHLBI recipe for four: bake white fish in wine, chicken broth and lemon juice, then top it with a sauce built on low-fat milk instead of cream and finish with seedless grapes under the broiler. 166 calories and 2 grams of fat per serving.
- Author: Food Consumer
- Tags: Seafood Main Dish, Recipes & Dining, #vivvo-import

Here’s a trick to treat the taste buds—remove the fat from the chicken broth and add low-fat milk to get a healthy sauce that tastes rich and looks creamy

Recipe Source: Deliciously Healthy Dinners

Prep time Cook time Yields Serving Size

5 minutes 20 minutes 4 servings 3 oz fillet with sauce

Ingredients

12 oz white fish (such as cod, sole, or turbot), cut into 4 portions (3 oz each)

1/4 tsp salt

1/8 tsp ground black pepper

1/4 C dry white wine

1/4 C chicken broth; skim fat from the top

1 Tbsp lemon juice

1 Tbsp soft tub margarine

2 Tbsp flour

3/4 C low-fat (1 percent) or fat-free milk

1/2 C seedless grapes, rinsed

Cooking spray

Nutrition Facts 

Calories 166

Total fat 2 g

Saturated fat 1 g

Cholesterol 61 mg

Sodium 343 mg

Total fiber 0 less than 1 g

Protein 24 g

Carbohydrates 9 g

Potassium 453 mg

Directions

1, Preheat oven to 350 °F.

2, Spray a 10- by 6-inch baking dish with cooking spray. Place fish in dish, and sprinkle with salt and pepper.

3, Mix wine, chicken broth, and lemon juice in a small bowl, and pour over fish.

4, Cover and bake at 350 °F for 15 minutes.

5, Meanwhile, melt margarine in a small saucepan. Remove from heat and blend in flour. Gradually add milk. Return to stovetop 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 3 inches from heat for 5 minutes or until sauce starts to brown (and fish reaches a minimum internal temperature of 145 °F).

8, Serve one fillet with sauce.

Tip: Try serving with a side of steamed spinach and roasted potatoes.

*Photo & recipe courtesy of Keep the Beat™, National Heart, Lung, and Blood Institute.*

*™Keep the Beat is a trademark of the U.S. Department of Health and Human Services.*