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Butter Basted Halibut with Lemon Braised Baby Vegetables
FROM A CHEF’S KITCHEN16Ingredients
45Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 2 cups chicken broth
- 1/2 cup water
- 1 lemon (large, juiced, about 2 tablespoons plus lemon slices for garnish)
- 2 scallions (white and light green part only, chopped)
- 8 baby carrots
- 6 baby red potatoes (quartered)
- 10 baby zucchini
- 1 clove garlic (minced)
- 1 Tbsp. fresh thyme leaves (plus sprigs for garnish)
- 1 handful Italian parsley leaves (about 1/2 cup loosely packed, rough chopped)
- 1/2 cup peas (fresh or thawed if frozen)
- salt
- freshly ground black pepper
- 16 oz. halibut fillets (skin removed)
- 1 Tbsp. olive oil
- 3 Tbsp. butter (softened)
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