Ingredients

• 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.