• Preheat the oven to 350 °F . Lightly spray a baking dish with nonstick spray.
• Rinse the fish fillets and arrange them in a baking dish.
• In a measuring cup, whisk together the chicken broth and white wine. Pour it over the fish.
• Bake the fish for about 20 minutes. The fish is done when the flesh flakes easily with a fork, and when a thermometer registers an internal temperature of 145 °F

Make the cream sauce:

• Heat 2 tablespoons of margarine in a skillet over medium heat.
• When the butter begins to sizzle, add the flour. Use a spatula to stir the flour into the butter for about 1 to 2 minutes.
• Add the skim milk to the flour and butter mixture, and whisk to combine.
• Stir in the parsley and black pepper.
• Spoon the sauce over the fish.