Vegetarian Poached Haddock In Herbed Broth with dill, chives, and parsley, is a quick and easy to make dinner entree perfect for Lent.
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.