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Lemon Rice Stuffed Sole

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Submitted by elvis

YIELD

4 servings

PREP

10 min

COOK

30 min

READY

40 min

Ingredients

¼ 59
CUP ML CELERY
sliced
2 3E+1
TABLESPOONS ML ONIONS
chopped
2 3E+1
TABLESPOONS ML BUTTER
or margarine, divided
2 473
CUPS ML BROWN RICE
cooked
2 1E+1
TEASPOONS ML LEMON ZEST
grated
¼ 1.3
TEASPOON ML SALT
¼ 1.3
TEASPOON ML THYME *
0.6
TEASPOON ML BLACK PEPPER
ground
2 3E+1
TABLESPOONS ML LEMON JUICE
fresh
1 453.6
POUND G SOLE FILLETS
fresh or frozen
1 15
TABLESPOON ML PARSLEY LEAVES
fresh, snipped

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℉ (180℃) 20 to 30 minutes or until fish flakes easily with fork.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 234g (8.3 oz)
Amount per Serving
Calories 530 17% from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 5g 23%
Trans Fat 0g
Cholesterol 92mg 31%
Sodium 319mg 13%
Total Carbohydrate 24g 24%
Dietary Fiber 4g 14%
Sugars g
Protein 70g
Vitamin A 6% Vitamin C 11%
Calcium 5% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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