Plaice with Piquant Sauce

(SERVES 4)

• 4 plaice fillets
• 250 ml/8 fl oz/1 cup skimmed milk
• 250 ml/8 fl oz/1 cup water
• 75 g/3 oz/ 1/3 cup low-fat spread
• Grated rind and juice of 1 lemon
• 45 ml/3 tbsp capers
• Salt and freshly ground black pepper
• A few grains of artificial sweetener

To serve:

• 450 g/1 1b bay new potatoes, boiled
• Green beans

Skin the fillets if the skin is dark, then halve lengthways. Roll them up and put in a single layer in a large flameproof casserole (Dutch oven). Pour over the milk and water. Bring to the boil and simmer gently for about 7 minutes or until the fish is cooked but stills hold in shape. Meanwhile, melt the low-fat spread with the lemon rind and juice, capers, a little salt and pepper and sweeten to taste with a very few grains of sweetener. Carefully transfer the fish to warmed plates., discarding the cooking liquid. Spoon the piquant sauce over and serve with baby new potatoes and green beans.