Serves: 8
Total Calories: 356

2 pounds pollock filets
Salt and freshly ground pepper to taste
3 to 4 tablespoons margarine safflower
4 zucchini meidum, thinly sliced
4 carrots medium, pared and thinly sliced
1 onion medium thinly sliced
4 cups chicken broth
1/4 cup lemon juice fresh or to taste
3 tablespoons cornstarch
1 teaspoon salt
1/4 teaspoon nutmeg ground
Fresh lemon, sliced
1/4 cup green onion sliced
1/4 cup parsley minced fresh

Heat oven to 350° F. Place filets in a greased shallow baking dish and sprinkle with salt and pepper dot with 1 to 2 tablespoons margarine and cover tightly with foil. Bake for 10 minutes or until fish flakes easily with fork. Meanwhile cook zucchini, carrots, and onion in 2 tablespoons margarine and chicken broth until crisp-tender. Drain reserve cooking liquid. Keep warm. Combine lemon juice and cornstarch stir into hot vegetable liquid. Cook, stirring, until thick and smooth. Stir in 1 teaspoon salt and nutmeg. To serve, arrange vegetables in serving dish with fish on top. Pour lemon sauce over all and garnish with sliced lemon and a sprinkling of green onions and parsley.

Nutritional Facts:

Serves: 8
Total Calories: 356
Calories from Fat: 35

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