• 1/4 cup (50 mL) butter
• 1 cup (250 mL) 1/8 inch (3 mm) carrots sticks
• 1/4 cup (50 mL) chopped onion
• Water
• 2 tbsp (25 mL) lemon juice
• 1 tbsp (15 mL) corn starch
• 2 tsp (10 mL) chicken broth mix
• 1/4 tsp (1 mL) ground savory (optional)
• 1 cup (250 mL) 1/8 inch (3 mm) zucchini sticks
• 1 1/2 lbs (750 g) individually frozen * fish fillets (e.g. sole, cod, haddock, Boston bluefish, lake trout, lake whitefish)

1. Melt butter in frypan. Add carrots and onion; sauté 5 minutes. Add water to lemon juice to make 2/3 cup (150 mL).
2. Combine corn starch, broth mix and savory; stir in lemon juice-water mixture. Add to frypan. Cook and stir over medium heat until mixture comes to a boil and thickens. Reduce heat; cook 1 minute longer.
3. Stir in zucchini; spread in 15 x 10 x 3/4 inch (2 L) jelly roll pan; top with fish in single layer. Sprinkle with salt; cover with foil. Bake in 450 ºF (230 ºC) oven 25 minutes or until fish flakes easily with a fork. Remove fish; keep warm. Smoothly combine liquid from fish, vegetables and sauce; serve with fish.

4 Servings
Tips: *If you use fresh fish:
Sauté carrots and onion 5 minutes. Add zucchini; cook 3 more minutes. Increase lemon juice-water mixture to 3/4 cup (175 ml).