Light and healthy, this no-fuss fish supper takes just 15 minutes to make.
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
How to Make It
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.
This was easy to make, easy to clean up afterward, and very tasty! I used a bag of mixed broccoli, carrots, and cauliflower and added one small bay leaf and pepper. I was surprised my husband and I liked it so much. A keeper!
Absolutely fabulous. DH doesn't like cooked carrots, so I added some thick sliced zucchini with the fish and it steamed perfectly. Paired this with Rosemary-Garlic Roasted Potatoes (also Cooking Light) and a delicious Bergstrom chardonnay and we had a "restaurant-quality meal" at home. This would be a perfect meal for entertaining.