Poached Halibut and Vegetables



Ingredients

2cups thinly sliced fennel bulb (about 6 ounces)
2cups organic vegetable broth (such as Swanson Certified Organic)
1(20-ounce) package refrigerated red potato wedges (such as Simply Potatoes)
8ounces baby carrots $
4(6-ounce) halibut fillets
½teaspoon paprika
teaspoon salt
teaspoon freshly ground black pepper
½teaspoon chopped fresh thyme
4lemon wedges

Directions


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. Cooking Light OCTOBER 2005