1 Peel shallot and chop finely.
2 Trim and rinse fennel and carrot. Peel the carrot. Cut both into small matchsticks.
3 Heat the broth in a non-stick pan. Add shallot, fennel and carrot and cook about 3 minutes. Season to taste with salt and pepper.
4 Rinse fish fillets, pat dry, and place in the pan with the broth. Cover and cook for 8-10 minutes on low heat.
5 Meanwhile, rinse parsley, shake dry, pluck leaves and chop finely with a large knife.
6 Squeeze the half lime and sprinkle the juice over the fish. Season with salt and pepper to taste. Sprinkle with parsley and serve.