Fish Veronique Low Fat Diabetic Friendly
Delight in the elegance of Fish Veronique, reimagined as a low-fat, diabetic-friendly dish that's as wholesome as it is indulgent. This recipe pairs tender white fish fillets, delicately baked in a fragrant mix of dry white wine (or low-sodium chicken stock), lemon juice, and garlic, with a creamy yet light yogurt-based sauce infused with the natural sweetness of halved green grapes. Ready in just 30 minutes, this easy-to-make dish is perfect for health-conscious food lovers, offering a balance of lean protein, fresh ingredients, and vibrant flavors. Garnished with fresh parsley and best served alongside steamed vegetables or cauliflower rice, it’s a guilt-free dinner that doesn’t skimp on sophistication. Perfect for diabetic-friendly diets and those seeking low-fat dinner options, this recipe is a showcase of fresh, nutritious cooking at its finest.
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Recipe Information
Ingredients
- 4 pieces (about 5-6 ounces each) White fish fillets (such as cod or sole)
- 1 cup Dry white wine or low-sodium chicken stock
- 2 tablespoons Freshly squeezed lemon juice
- 1 cup Low-fat plain Greek yogurt
- 1 cup Seedless green grapes, halved
- 1 teaspoon Minced garlic
- 2 tablespoons Fresh parsley, finely chopped
- 1 as needed Olive oil spray
- 0.25 teaspoon (or to taste) Salt
- 0.25 teaspoon (or to taste) Black pepper
Instructions
Preheat your oven to 375°F (190°C). Lightly spray a baking dish with olive oil spray to prevent sticking.
Season the fish fillets with salt and black pepper, then place them in the prepared baking dish in a single layer.
In a small bowl, mix the dry white wine (or low-sodium chicken stock) with the lemon juice and minced garlic. Pour this mixture over the fish fillets.
Cover the baking dish with aluminum foil and bake for 15-18 minutes, or until the fish flakes easily with a fork.
While the fish is baking, prepare the sauce. In a small saucepan, combine the low-fat Greek yogurt with the halved green grapes. Warm gently over low heat, stirring occasionally, until the mixture is heated through. Be careful not to let the yogurt boil to prevent curdling.
Once the fish is cooked, remove it from the oven. Transfer the fillets to serving plates and top each with a generous spoonful of the grape sauce.
Garnish with freshly chopped parsley and serve immediately. Pair with steamed vegetables or a side of cauliflower rice for a complete diabetic-friendly meal.
Nutrition Facts
Calories |
583 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.1 g | 8% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 816 mg | 35% | |
| Total Carbohydrate | 46.7 g | 17% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 34.9 g | ||
| Protein | 46.4 g | 93% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 345 mg | 27% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 1251 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
