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White Fish and Linguine with Lemon Caper Sauce Recipe

White Fish and Linguine with Lemon Caper Sauce Recipe

6 servings



6 white fish fillets

1 tablespoon Dijon mustard

2 cloves garlic, minced

1 teaspoon dried tarragon leaves

2-3 tablespoons margarine or butter

3 tablespoons flour

1 can reduced-sodium fat-free chicken broth

2-3 teaspoons lemon juice

3 tablespoons capers

1/4 teaspoon salt

1/8 teaspoon white pepper

12 ounces linguine, cooked, warm


Brush fish fillets with combined mustard, garlic and tarragon. Bake at 350 degrees until fish is tender and flakes with fork, 10 to 12 minutes.


Melt margarine in small saucepan, stir in flour and cook over medium heat 1 minute. Stir in chicken broth and lemon juice, heat to boiling, stirring until thickened, about 1 minute. Stir in capers, salt and peppers. Serve fish on linguine, spoon sauce over.

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