4 teaspoons cornstarch 1 can vegetable broth 1/4 teaspoon dried dill, crushed General dash black pepper 1 large carrot, cut into 2-inch matchstick-thin strips 1 stalk celery, sliced 1 medium onion, sliced 1 pound fresh or thawed frozen firm white fish fillets (such as cod, haddock or halibut)
Mix cornstarch and 1/4 cup broth in measuring cup; set aside. Mix remaining broth, dill, pepper, carrot, celery and onion in skillet. Heat to a boil. Cover and cook over low heat 5 mins. or until veggies are tender-crisp. Place fish in broth mixture. Cover and cook 5 mins. or until fish is done. Remove fish and keep warm.
Add cornstarch mixture. Cook and stir until mixture boils and thickens. Serve with fish.