Veggie-Steamed Fish With Yogurt Dill Sauce

ingredients

2 tablespoons olive oil

1 tablespoon finely chopped fresh chives

1 teaspoon finely chopped fresh basil

1 teaspoon dried dill, divided

1 1/2 pound halibut, cod, salmon or haddock

salt and freshly ground white pepper, to taste

2 red bell peppers, cored, seeded and sliced thinly

2 orange or yellow bell peppers, cored, seeded and sliced thinly

1 large green onion, chopped finely (including some green parts)

1 large lemon, seeded and sliced thinly

1/2 cup chicken broth (or vegetable broth or fish bouillon stock)

1/3 cup low-fat plain yogurt

4 sprigs fresh dill, for garnish

directions

In small bowl, mix together oil, chives, basil and half dill. Rub mixture into both sides of fish, then sprinkle with salt and pepper. Set aside. 

Mix remaining dill with yogurt and set sauce aside. 

In large deep-rimmed serving dish (large enough to hold fish and broth), arrange bell peppers and onions evenly along bottom. Place fish on top. Arrange lemon slices on top of fish. Add broth. 

Place in microwave and cook at medium power, checking every few minutes, until fish flakes with fork. 

Remove from microwave and garnish with remaining dill. Serve with yogurt-dill sauce.