Creamy and comforting, this one-pot supper is made with pearl onions, peas, carrots and flaky whitefish over premade gluten-free cream biscuits. Elegant enough for brunch guests, it also makes a simple family supper alongside green salad.
3/4 pound Marine Stewardship Council certified-sustainable Cape Capensis whitefish, or salmon, cut into 2-inch pieces
2 cups frozen peas and carrots
1/3 cup shredded Parmesan
1 1/2 tablespoon chopped fresh dill, plus more for garnish
4 GlutenFree Bakehouse® Cream Biscuits, halved and warmed
In a large pot, whisk together milk and flour. Stir in onions and salt; bring just to a boil over medium-high heat, stirring often. Reduce heat to medium and simmer vigorously until it's the thickness of heavy cream, 2 to 3 minutes.
Stir in fish and peas and carrots; continue to simmer until fish is just cooked through, about 10 minutes more. Remove the pot from the heat and gently stir in cheese and dill. Spoon over halves of warmed biscuits and top with the other halves. Garnish with dill and serve.
Per Serving:530 calories (230 from fat), 26g total fat, 11g saturated fat, 70mg cholesterol, 1320mg sodium, 43g carbohydrates, (3 g dietary fiber, 12g sugar), 31g protein.
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