| 1. | Place 1 teaspoon of the rosemary (1/2 teaspoon if using dried), the parsley, peppercorns and lemon in cheesecloth; tie securely. |
| 2. | In 10-inch skillet, heat broth and cheesecloth bag to boiling. Reduce heat; cover and simmer 5 minutes. |
| 3. | 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. |
| 4. | Remove fish to serving platter and keep warm. Reserve 1/3 cup broth mixture. Discard cheesecloth bag and remaining broth mixture. |
| 5. | In small bowl, mix half-and-half and cornstarch. In same skillet, heat half-and-half mixture, reserved broth mixture, remaining rosemary and the salt to boiling over medium heat. Boil and stir 1 minute. Pour over fish. |
