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- 1 pound firm-texture whitefish, cut into 4 pieces
- Freshly ground black pepper
- 2 medium carrots, thinly sliced
- 1 cup sugar snap peas, halved diagonally
- 1 tablespoon olive oil
- 1 14 ounce can vegetable broth
- 2 1/4 cups water
- 1 4 ounce package butter-and-herb-flavor mashed potatoes (or half of a 7.2 ounce box butter-and-herb-flavor mashed potatoes)
- Salt
- Shaved Parmesan cheese
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 the water; bring to boiling. Reduce heat. Simmer, covered, for 3 minutes or until fish flakes easily when tested with a fork.
3. Place dry mashed potatoes in a small bowl. Carefully remove 1-1/4 cups hot broth from the Dutch oven; stir broth into potatoes (mixture will be thick).
4. Divide mashed potato mixture among four bowls. Break fish into bite-size pieces. Ladle hot fish and vegetable mixture over potatoes. Season to taste with salt and additional pepper. Top each serving with Parmesan cheese.
- Servings Per Recipe 4,
- cal. (kcal) 264,
- Fat, total (g) 7,
- chol. (mg) 49,
- sat. fat (g) 2,
- carb. (g) 27,
- Monosaturated fat (g) 3,
- Polyunsaturated fat (g) 1,
- fiber (g) 3,
- sugar (g) 6,
- pro. (g) 23,
- vit. A (IU) 5248,
- vit. C (mg) 8,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 3,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 12,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 1001,
- Potassium (mg) 568,
- calcium (mg) 61,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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