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PAN-FRIED
FISH WITH WHITE WINE SAUCE
1
tablespoon low-fat margarine
1 medium white onion chopped finely
1/3 cup dry white wine
1/2 cup low-fat cream
1 tablespoon coarsely chopped fresh chervil
4 small fish fillets
Melt
margarine in small pan; cook onion, stirring,
until soft. Add wine; simmer, uncovered,
until wine is almost evaporated. Add cream;
simmer, uncovered, until sauce thickens
slightly. Stir in chervil just before serving.
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