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One-Dish Poached Halibut and Vegetables

One-Dish Poached Halibut with Vegetables

Photo: Lee Harrelson

Yield

4 servings (serving size: 1 fillet, about 1 1/2 cups vegetable mixture, and 1 lemon wedge)

Light and healthy, this no-fuss fish supper takes just 15 minutes to make.

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

Nutrition Information

  • calories 314
  • caloriesfromfat 12 %
  • fat 4.1 g
  • satfat 0.6 g
  • monofat 1.3 g
  • polyfat 1.3 g
  • protein 39.7 g
  • carbohydrate 26.6 g
  • fiber 5.6 g
  • cholesterol 54 mg
  • iron 3.3 mg
  • sodium 659 mg
  • calcium 115 mg

How to Make It

  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.