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4.3/5
(3 Votes)
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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
Details
Servings 4
Adapted from myrecipes.com
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.
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