Trout Poached in Broth

Sauté:

chopped onion
carrots
sliced zucchini
salt
pepper
in olive oil until softened.
Sprinkle with minced fresh parsley.

Cover vegetables with defatted chicken broth.
Place trout fillets on top of the vegetables.
Sprinkle scallion pieces on the top, cover and simmer until the fish is cooked.
To serve, place the trout on the bottom of a bowl.
Pile the vegetables on top of the fish, cover with the broth, sprinkle with chopped chives or fresh parsley and serve.
Substitutions:
Other vegetables to be substituted for or added to the those in the recipe could include leeks, shallots, red or green pepper slices, broccoli or anything else that's fresh the day you buy the fish.

From: MS Dietary Home http://www.2x2.co.nz/ms/ [redirects to elsewhere]
Adapted by Patti Vincent