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Pollock-Vegetable Dinner |
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Serves: 8 Print this Recipe2 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 onions 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. Pollock-Vegetable Dinner comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now! Cantonese Meatballs Cheese And Crab Pie Chicken Livers Stroganoff Chicken Scallopini Chicken Stir-Fry With Vegetables Egg And Cheese Lasagna Ginger Chicken With Vegetables Island Country-Style Ribs Italian Sausage Lamb Chops With Yogurt Lamb Couscous Lemon Chicken Milk-Poached Fish Oriental Chicken Patties Pollock-Vegetable Dinner Pork Steaks With Sesame Apples Tamari Beef Tiered Beef Cake Tuna Tacos Vegetable Stir-Fry Vegetable-Cheese Pie Venetian Liver With Onions |
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