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Ingredients
- 1 x (13 3/4 ounce.) can chicken broth
- 6 x flounder fillets (about 1 1/2 pounds)
- 3 Tbsp. lemon juice
- 1 Tbsp. cornstarch
- 1 Tbsp. dry dill weed
Directions
- In a skillet, over medium-high heat, heat 1 1/4 c. chicken broth to a boil; reduce heat. Add in fish; cover and simmer 3 min or possibly till fish flakes easily with a fork. Carefully remove fish with slotted spoon to heated serving platter.
- Meanwhile, in a small saucepan, blend remaining broth and lemon juice into cornstarch. Cook over medium-high heat, stirring, till mix thickens and boils. Boil 1 minute; stir in dill weed.
- To serve, spoon sauce over fish. Garnish with lemon slices.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 633g | |
| Calories 233 | |
| Calories from Fat 23 | 10% |
| Total Fat 2.57g | 3% |
| Saturated Fat 0.61g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 82mg | 27% |
| Sodium 788mg | 33% |
| Potassium 1099mg | 31% |
| Total Carbs 14.61g | 4% |
| Dietary Fiber 2.3g | 8% |
| Sugars 1.1g | 1% |
| Protein 36.91g | 59% |
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