Companion Roasted Red Pepper Pomegranate Dip

• 2 medium carrots
• 1/2 lb haddock fillet
• 2 Tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp curry powder
• Pepper, to taste

1. Peel and julienne the carrots. Cut the haddock in half.

2. Pour 3 cups of water into the bowl. Line the steam basket with parchment paper. Put carrots on the paper and top with haddock fillets. In a small bowl, combine olive oil, salt and curry powder; pour over carrots and fillets. Place the basket in the Prep&Cook bowl.

3. Launch the steam program for 20 minutes. At the end of the program, sprinkle with pepper and serve.