Poached Haddock in Herbed Broth
Vegetarian Poached Haddock In Herbed Broth with dill, chives, and parsley, is a quick and easy to make dinner entree perfect for Lent.
- 1 pound haddock fillets
- 2 cups vegetable broth (non-tomato based, like Swanson's)
- 1 tablespoon chopped parsley
- 1 teaspoon chopped dill weed
- 1 tablespoon chopped chives
- 2 tablespoons lemon juice
- salt and pepper to taste
Cut the haddock into pieces as needed to fit into a large saute pan, then pat them dry.
Heat the broth over medium-high heat in the saute pan until just steaming. Reduce the heat, add the fillets, herbs, lemon juice, and salt and pepper. Keep at a low simmer and cook for 10 minutes.
Serve with some of the broth and whatever sides you like.
Calories: 92kcal | Carbohydrates: 2g | Protein: 19g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 61mg | Sodium: 712mg | Potassium: 324mg | Sugar: 1g | Vitamin A: 432IU | Vitamin C: 5mg | Calcium: 12mg | Iron: 1mg