Instructions:

Place 1 teaspoon rosemary, the parsley, peppercorns and lemon in cheeseclot tie securely. Heat broth and cheesecloth bag to boiling in 10-in skillet; reduce heat. Cover and simmer 5 minutes. If fish fillets are large, cut into 4 serving pieces. Place fish fillets in skillet; add water, if necessary, to cover. Heat to boiling; reduce heat. Simmer uncovered 5 to 10 minutes or until fish flakes easily with fork. Remove fish to serving platter and keep warm. Reserve 1/3 cup broth mixture. Discard cheesecloth bag and remaining broth mixture..Mix half-and-half and cornstarch. Heat half-and-half mixture, reserved broth mixture, 1 teaspoon rosemary and the salt to boiling in skillet over medium heat. Boil and stir 1 minute. Pour over fish. 4 Servings; 225 Calories Per Serving. To Microwave: Prepare cheesecloth bag as directed above. Reserve 1/4 cup chicken broth. Place fish fillets, thickest parts to outside edges, in rectangular microwavable dish, 12 X 7-1/2 X 2 inches. Add remaining chicken broth and cheesecloth bag. Cover tightly and microwave on high 7 to 9 minutes, rotating dish 1/2 turn after 4 minutes, until fish flakes easily with fork. Let stand covered 3 minutes. Remove fish to serving platter and keep warm. Mix remaining ingredients in 1-quart microwavable bowl. Microwave uncovered on high 2 to 3 minutes or until boiling. Pour over fish.