I adapted this recipe from The Australian Womens Weekly's "Quick & Easy Family Meals" Autumn/Winter 1993 edition.

Serves 4

4 white fish fillets
2 tablespoons (40mL) light soy sauce
¼ cup dry white wine
1 teaspoon Spenda
¼ cup oil
1 clove garlic, crushed
1 teaspoon grated fresh ginger
2 green/spring onions, chopped
About 2 tablespoons butter

Cut fish into bite-sized pieces, place in dish in single layer, add combined soy sauce, wine, Splenda, oil, garlic and ginger; cover, refrigerate 1 hour. Remove from marinade, reserve marinade.
Place fish in ovenproof dish, bake, covered, in moderately hot oven about 15 minutes or until just cooked; keep warm.
Serve fish over vegies of choice or Cauli-flied Rice (without the meat, of course!).
Simmer remaining marinade over heat until mixture boils and thickens, whisk in butter and add spring onions. Pour over fish.

Marinade info: (for 4 servings)
Calories: 764
Total carbs: 8
Fibre: 1
Useable carbs: 7