Fish (Sole) Veronique

Another “Best”! Marg loved this sole dish and added it to her “Best” folder. This recipe originated from Public Information from the U.S. Department of Health and Human Services and is available on many sites.

Fish Veronique

Yields: 4 servings


1 lb white fish (such as cod, sole, or turbot)
1/4 tsp salt
1/8 tsp black pepper
1/4 C dry white wine
1/4 C chicken stock or broth, skim fat from top
1 Tbsp lemon juice
1 Tbsp soft margarine
2 Tbsp flour
3/4 C low fat or skim milk
1/2 C seedless grapes
As needed non-stick cooking spray


  1. Spray 10 x 6 inch baking dish with non-stick 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.

Nutritional Information Per Serving

Calories: 166
Total Fat: 2 g
Saturated Fat: 1 g
Cholesterol: 61 mg
Sodium: 343 mg
Total Fiber: Less than 1 g
Protein: 24 g
Carbohydrates: 9 g
Potassium: 453 mg


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