Lemon Rice Stuffed Sole
Yield
4 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
celery
sliced |
|
| 2 | tablespoons |
onions
chopped |
|
| 2 | tablespoons |
butter
or margarine, divided |
|
| 2 | cups |
brown rice
cooked |
|
| 2 | teaspoons |
lemon zest
grated |
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
thyme
|
*
|
| ⅛ | teaspoon |
black pepper
ground |
|
| 2 | tablespoons |
lemon juice
fresh |
|
| 1 | pound |
sole fillets
fresh or frozen |
|
| 1 | tablespoon |
parsley leaves
fresh, snipped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
celery
sliced |
|
| 3E+1 | ml |
onions
chopped |
|
| 3E+1 | ml |
butter
or margarine, divided |
|
| 473 | ml |
brown rice
cooked |
|
| 1E+1 | ml |
lemon zest
grated |
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
thyme
|
*
|
| 0.6 | ml |
black pepper
ground |
|
| 3E+1 | ml |
lemon juice
fresh |
|
| 453.6 | g |
sole fillets
fresh or frozen |
|
| 15 | 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.
