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Preparation time: 10 mins
Cooking time: 12 mins
Total time: 22 mins
Servings: 1
Ingredients:
- 2 cup(s) thinly sliced fennel bulb (about 6 ounces)
- 2 cup(s) organic vegetable broth (such as swanson certified organic)
- 20 ounce package refrigerated red potato wedges (such as simply potatoes)
- 8 ounce baby carrots
- 6 ounce halibut fillets
- 1 teaspoons paprika
- 1 teaspoons salt
- 1 teaspoons freshly ground black pepper
- 1 teaspoons chopped fresh thyme
- 4 piece lemon 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.
