One-Dish Poached Halibut and Vegetables

One-Dish Poached Halibut with Vegetables Recipe

Photo: Lee Harrelson

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

Yield:

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

Recipe from

Cooking Light

Nutritional 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

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

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.

October 2005
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