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