Recipe: Cod with Lemon Cream Sauce

COD WITH LEMON CREAM SAUCE

1 pound fresh or frozen cod, 1/2 to 3/4 inch thick
1 1/2 cups water
1 tablespoon lemon juice
1/2 cup finely chopped carrot
1/2 cup finely chopped onion
1/2 cup fat-free milk
1 teaspoon cornstarch
1 teaspoon snipped fresh dill (or 1/4 teaspoon dried)
1/2 teaspoon instant chicken bouillon granules

Thaw fish fillets, if frozen. Rinse fish; pat dry.

In a 12-inch skillet, combine water and lemon juice. Bring to boiling. Add fish and reduce heat. Simmer, covered, just until fish begins to flake easily (4 to 6 minutes for 1/2-inch thickness of fish). Remove fish from skillet and keep warm.

In a small covered saucepan, cook carrot and onion in a small amount of boiling water about 3 minutes. Drain well.

In a small bowl, stir together milk, cornstarch, dill and bouillon granules. Stir into vegetables in saucepan; cook and stir until thickened and bubbly.

Serve vegetable sauce over fish; serve with spinach fettuccine, if desired.

Makes 4 servings
Source: Big Book of Healthy Family Dinners by Better Homes and Gardens