• 2 cup(s) thinly sliced fennel bulb (about 6 ounces)
• 2 cup(s) organic vegetable broth (such as swanson certified organic)
• 20 ounce package refrigerated red potato wedges (such as simply potatoes)
• 8 ounce baby carrots
• 6 ounce halibut fillets
• 1 teaspoons paprika
• 1 teaspoons salt
• 1 teaspoons freshly ground black pepper
• 1 teaspoons chopped fresh thyme
• 4 piece lemon wedges

Combine first 4 ingredients in a large nonstick skillet; bring to a boil. Cover, reduce heat, and simmer 4 minutes.
Sprinkle one side of fish with paprika, salt, and pepper. Add fish, seasoning side up, and thyme to pan; bring to a boil. Cover, reduce heat, and simmer 6 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with lemon wedges.