Combine carrots, water, wine, lemon juice, rosemary, marjoram, bouillon granules, and pepper in large skillet; bring to a boil over high heat. Carefully place fish and onions in skillet. Return just to a boil. Reduce heat to medium-low. Cover; simmer 8 to 10 minutes or until fish flakes when tested with fork.
Carefully transfer fish to serving platter with slotted spatula. Spoon vegetables over fish. Garnish with lemon slices.
Calories: 224 calories, Carbohydrates: 8 g, Protein: 36 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 55 mg, Sodium: 338 mg, Fiber: 2 g
Exchanges per serving: 1 1/2 Vegetable, 4 Meat.
Copyright Diabetic Cooking.