Heat the broth, basil sprigs, green onions and garlic in a 10-inch skillet over medium heat to a simmer. Reduce the heat to medium-low. Cook for 10 minutes. Remove and discard the basil stems.Season the cod as desired. Add the cod to the skillet and cook for 6 minutes or until it flakes easily when tested with a fork.Add the zucchini and tomatoes and cook for 3 minutes or until the zucchini is tender. Season to taste and sprinkle with the sliced basil before serving.
4 cups Swanson® Crafted Roasted Chicken Broth3 stems fresh basil leaves3 green onion, cut into 1-inch pieces2 cloves garlic, minced4 cod or halibut fillets (about 1 1/4 pounds)1 cup zucchini noodles (use a vegetable peeler or mandoline to make wide ribbons, or a spiralizer for pasta-like noodles)1 cup halved grape tomatoes2 tablespoons thinly sliced fresh basil leaves
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