We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Haddock with Lemon-Pepper Vegetables

(0)
  0 reviews
  • 35 min prep time
  • 35 min total time
  • 8 ingredients
  • 4 servings
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Impressive enough for company, this simple-to-fix fish recipe is low in fat and calories. Who could ask for more?

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

Steps

  • 1 Cut fish into 4 serving pieces; set aside.
  • 2 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.
  • 3 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.
  • 4 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.
  • 1 Cut fish into 4 serving pieces; set aside.
  • 2 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.
  • 3 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.
  • 4 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.

Expert Tips

Haddock (scrod) is a good source of vitamin B12. Our bodies need B12 for energy and to maintain a healthy nervous system.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
190
Calories from Fat
15
% Daily Value
Total Fat
2g
3%
Saturated Fat
0g
0%
Trans Fat
0g
0%
Cholesterol
60mg
20%
Sodium
710mg
30%
Total Carbohydrate
18g
6%
Dietary Fiber
4g
16%
Sugars
7g
7%
Protein
26g
26%
% Daily Value*:
Vitamin A
210%
210%
Vitamin C
8%
8%
Calcium
6%
6%
Iron
8%
8%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2015 ®/TM General Mills All Rights Reserved