Haddock With Lemon Pepper Vegetables Recipe

Ingredients

1

lb haddock, tilapia or other medium-firm fillets, 1/2 inch thick

1 3/4

cups Progresso™ chicken broth (from 32-oz carton)

1

small red onion, cut lengthwise in half, then cut crosswise into thin slices

2

teaspoons lemon-pepper seasoning

1/2

teaspoon dried dill weed

1

bag (1 lb) frozen baby peas, carrots, snow peas and baby cob corn (or other combination), thawed

2

tablespoons cornstarch

Hot cooked fettuccine, if desired

Preparation

Cut fish into 4 serving pieces; set aside.

Reserve 2 tablespoons of the broth. In 12-inch nonstick skillet, stir together remaining broth, the onion, lemon-pepper seasoning and dill weed. Heat to boiling; reduce heat. Cover; simmer about 3 minutes or until onion is tender.

Stir in vegetables. Arrange fish in vegetable mixture. Heat to boiling; reduce heat to medium. Cover; cook about 4 minutes or until fish flakes easily with fork.

Carefully remove fish from skillet, using wide slotted spatula. In small bowl, stir together reserved 2 tablespoons broth and the cornstarch; stir into vegetable mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve fish and vegetables over fettuccine.

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