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Skillet Fish and Veggies

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Betty Crocker Kitchens
Updated Sep 16, 2016
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You'll only have one pan to wash after cooking up this quick and colorful seafood dish.

Skillet Fish and Veggies

  • Prep Time 25 min
  • Total 25 min
  • Servings 4
  • Ingredients 6
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Ingredients

  • 2 tablespoons butter or margarine
  • 1 cup sliced leeks
  • 1 cup shredded carrots (from 10-oz bag)
  • 1 lb cod fillets, cut into 4 serving pieces
  • 1 can (11 oz) vacuum-packed whole kernel corn or whole kernel corn with red and green peppers whole kernel corn with red and green peppers, drained
  • Lemon wedges, if desired

Instructions

  • Step 
    1
    In 10-inch skillet, melt butter over medium-high heat. Cook leeks and carrots in butter 3 minutes, stirring frequently, until softened.
  • Step 
    2
    Mound vegetable mixture into 4 piles in skillet. Place 1 piece of fish on each mound. Pour corn over fish. Reduce heat to medium-low. Cover; cook 10 minutes or until fish flakes easily with fork. Serve with lemon wedges.

Nutrition

200 Calories
7g Total Fat
23g Protein
10g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
200
Calories from Fat
70
Total Fat
7g
11%
Saturated Fat
4g
20%
Trans Fat
0g
Cholesterol
75mg
25%
Sodium
550mg
23%
Potassium
630mg
18%
Total Carbohydrate
10g
3%
Dietary Fiber
2g
9%
Sugars
4g
Protein
23g
% Daily Value*:
Vitamin A
110%
110%
Vitamin C
4%
4%
Calcium
6%
6%
Iron
6%
6%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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