Lemon rice stuffed sole

4 servings

Ingredients

Quantity Ingredient
¼ cup Sliced celery
2 tablespoons Chopped onion
2 tablespoons Butter or margarine; divided
2 cups Cooked brown rice
2 teaspoons Grated lemon peel
¼ teaspoon Salt
¼ teaspoon Thyme
⅛ teaspoon Ground black pepper
2 tablespoons Fresh lemon juice
1 pounds Sole fillets* (fresh or frozen)
1 tablespoon Snipped fresh parsley

Directions

In medium skillet cook celery and onion in 2 tablespoons butter until tender. Stir in rice, seasonings, and lemon juice. Place fillets in buttered shallow baking dish. Spoon rice mixture on lower portion of each fillet. Fold over to enclose rice mixture. Fasten with wooden picks. Melt remaining butter. Brush over fillets. Sprinkle with parsley. Bake at 350 degrees 20 to 30 minutes or until fish flakes easily with fork.

*Or any white-fleshed fish such as haddock, turbot, or white fish.

Each serving provides: * 321 calories * 23½ g. protein * 15½ g. fat * 20.7 g. carbohydrate * 261 mg. sodium * * 78 mg. cholesterol Source: Brown Rice Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias

Related recipes