One-Dish Poached Halibut and Vegetables

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. Cooking Light OCTOBER 2005
One-Dish Poached Halibut and Vegetables
One-Dish Poached Halibut and Vegetables

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Combine first 4 ingredients in a large nonstick skillet; bring to a boil. Cover, reduce heat, and simmer 4 minutes. 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.

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