One-Dish Poached Halibut and Vegetables

By á-48808

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

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

Preparation

Step 1

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.