I’m always trying to find new ways to prepare fish. I usually fry, grill, or bake my fish, but I thought I’d try this simple fish & veggies recipe I found. It’s even so easy you can prepare it during busy weeknights.
Here what you’ll need:
- 1 to 1 1/2 pounds of white fish. I used cod, but you could use halibut as well. I purchase a whole filet and cut it into 4 pieces about the same size. A thicker piece of fish will hold together better but cooks longer than a thinker filet. This recipe will feed up to 4 people depending on how much fish you like. A typical serving is 6 oz. Each.
- 2 cups of sliced fennel bulb. If you’ve never cooked with fennel, the scent alone is worth it.
- 2 cups of vegetable or chicken broth.
- 8 oz. baby carrots
- 1 pound (approximately) of the small red new potatoes.
- 1/2 teaspoon paprika
- salt to taste
- black pepper to taste
- 1/2 teaspoon of leaf thyme, or you could use fresh
- lemon wedges if you like lemon on your fish
Here’s how to put it all together:
In a large nonstick skillet, combine the fennel, broth, baby carrots, and potatoes. Bring to a boil and cover, reduce the heat and simmer for about 7 to 10 minutes.
Next, sprinkle the fish filets with salt, pepper, and paprika. Add the fish, paprika side up, to the pan. Sprinkle everything with the thyme, bring to a boil, and cover. Reduce the heat again and simmer for another 6 to 10 minutes or until the fish flakes when you test it with a fork.
You can plate the food or set the entire pan on the table and let people dish their own fish and veggies. If you like lemon on your fish, you can squeeze it on after, but I thought the taste was wonderful without.
Super easy and delicious!
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