Vegetable Topped Tilapia

This easy recipe is from my aunt Jeanne. It's a yummy way to add in a few vegetables to your main entree. I have used white wine in place of the chicken stock, and I often add more zucchini and carrots so we can have some on the side. I've also used green onions in place of the leeks.

1/4 cup each carrots, zucchini, and leeks, julienne sliced

1/8 tsp. minced garlic

1 T. low-sodium chicken broth, undiluted

1 tsp. chopped fresh parsley

2 tsp. lemon juice

1/8 tsp. salt

1/8 tsp. ground white pepper

1 tsp. reduced-calorie oleo (or butter)

1/2 lb. tilapia fillets

Coat a non-stick skillet with cooking spray. Place over med-hi heat until hot. Add carrots, zucchini, and garlic and saute 2 minutes. Add leeks, and saute 1 min. or until veggies are crisp-tender. Add chicken broth and next 4 ingredients; cook 30 sec. or until liquid is absorbed. Remove vegetable mixture from skillet, and set aside. Wipe skillet dry with a paper towel.

Spray skillet again and add oleo. Place over med-hi heat until oleo melts. Add fillets, and cook 2 minutes on each side or until fish slakes easily when tested witha fork. Transfer to plates. Spoon vegetables evenly over each serving.

Serves 2.