One-Dish Poached Halibut and Vegetables |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Light and healthy, this no-fuss fish supper takes just 20 minutes to make. Be sure to serve with lots of crusty bread for dipping in the anise-scented vegetable broth. Ingredients:
2 cups thinly sliced fennel bulb (about 6 ounces) |
2 cups organic vegetable broth (such as swanson certified organic) |
1 (20-ounce) package refrigerated red potato wedges (such as simply potatoes) |
8 ounces baby carrots |
4 (6-ounce) halibut fillets |
1/2 teaspoon paprika |
1/8 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
1/2 teaspoon chopped fresh thyme |
4 lemon wedges |
Directions:
1. Combine first 4 ingredients in a large nonstick skillet; bring to a boil. Cover, reduce heat, and simmer 4 minutes.
2. Sprinkle one side of fish with paprika, salt, and pepper. Add fish, seasoning side up, and thyme to pan; bring to a boil. Cover, reduce heat, and simmer 6 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with lemon wedges.
|
|