1 lb. firm-textured white fish, cut in 4 pieces
Freshly ground black pepper
2 medium carrots, thinly sliced
1 cup sugar snap peas, halved diagonally
1 Tbsp. olive oil
1 14-oz. can vegetable broth
2-1/4 cups water
1 4-oz. pkg. (or half a 7.2-oz. box. ) butter-and-herb-flavored mashed potatoes
Shaved Parmesan cheese
Directions
1. Season fish lightly with pepper. In 4-quart Dutch oven cook fish, carrots, and peas in hot oil over medium-high heat for 3 minutes.
2. Add broth and water; bring to boiling. Reduce heat. Simmer, covered, for 3 minutes or until fish flakes when tested with a fork.
3. Place mashed potatoes in small bowl. Carefully remove 1-1/4 cups hot broth from Dutch oven; stir broth into potatoes (mixture will be thick).
4. Divide mashed potato mixture among four bowls. Break fish in bite-size pieces. Ladle hot fish and vegetable mixture over potatoes. Season to taste with salt and pepper. Serve with Parmesan cheese.
Makes 4 servings.
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