One dish poached halibut and vegetables

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
Preparation
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.
Yield
4 servings (serving size: 1 fillet, about 1 1/2 cups vegetable mixture, and 1 lemon wedge)

Nutritional Information
CALORIES 314(12% from fat); FAT 4.1g (sat 0.6g,mono 1.3g,poly 1.3g); PROTEIN 39.7g; CHOLESTEROL 54mg; CALCIUM 115mg; SODIUM 659mg; FIBER 5.6g; IRON 3.3mg; CARBOHYDRATE 26.6g
Cooking Light, OCTOBER 2005