Cod Veronique

This French recipe is traditionally made with sole (thin fillets) and heavy cream. However, I bought a ton of green grapes the other day so wanted to find a way to use some of them but wanted to make the sauce a little healthier...I also had no sole (ha ha!) so used cod instead....the photo doesn't do it justice but this dish tasted great!

Cod Veronique

Ingredients (Serves 4)
4 cod fillets (about 3 oz each)
1 bay leaf
1 finely chopped shallot
1 cup low sodium chicken broth
1/2 cup white wine
1/2 cup half and half
1 cup non fat/low fat natural yogurt (Greek if possible)
1 tbsp corn starch
25-30 green grapes cut in half

Add shallot, bay leaf, wine, cod and chicken broth to a shallow pan with a lid.
Bring to boil and simmer gently with the lid on until the cod is opaque.
Remove the fish to a plate with a slotted spoon and cover with foil to keep warm.
Strain the remaining liquid through a sieve and return to the pan.
Meanwhile, mix the cornstarch with the half and half and add to the pan along with the yogurt over a medium heat. Stir constantly until the mixture coats the back of a spoon then add the grapes and the fish and let warm through.

Serve with brown rice and quinoa (keen-wah) and a veggie....I used carrots for color.