• 1 1/2 cups chicken broth
• 1/4 cup fresh lemon juice
• 1 tablespoon melted butter
• 1 teaspoon cornstarch
• 1/4 cup drained capers
• 2 cups diagonally sliced fresh or frozen carrots
• 1/2 cup sliced onion
• 2 tablespoons olive oil, divided
• 4 Alaska Whitefish fillets (cod, pollock, sole. 4-6 oz. each). fresh, thawed or frozen
• Salt (optional) and pepper, to taste
• 1 tablespoon chopped fresh dill, to garnish

Combine chicken broth and lemon juice in small saucepan; simmer until reduced by half, about 5 minutes. Stir in butter, cornstarch, and capers. Heat through; cover and keep warm.

Sauté carrots and onions in heavy nonstick skillet in I tablespoon oil until tender, about 5 minutes. Remove from pan and keep warm.

Rinse any ice glaze from frozen seafood fillets under cold water; pat dry with paper towel. Brush both sides of fillets with remaining oil. Place fillets in pan and cook, uncovered, over medium-high heat about 3 minutes, until browned. Shake pan occasionally to keep fish from sticking.

Turn fillets over and season with salt and pepper. Cover pan tightly and reduce heat to medium. Cook another 2-5 minutes, Adjust cook time for smaller fillets. Cook just until fish is opaque throughout.

Serve each fillet with 1/2 cup vegetables and 2-3 tablespoons sauce. Garnish with fresh dill, if desired.