Instructions: In a skillet, over medium-high heat, heat 1 1/4 cups chicken broth to a boil; reduce heat. Add fish; cover and simmer 3 minutes or until fish flakes easily with a fork. Carefully remove fish with slotted spoon to heated serving platter.

Meanwhile, in a small saucepan, blend remaining broth and lemon juice into cornstarch. Cook over medium-high heat, stirring, until mixture thickens and boils. Boil 1 minute; stir in dill weed.

To serve, spoon sauce over fish. Garnish with lemon slices.

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