Lemon Rice Stuffed Sole

Name: Lemon Rice Stuffed Sole
Ingredients: 1/4 c. thinly sliced celery; 2 Tbsp. chopped onion; 2 Tbsp. butter, divided; 2 c. cooked brown rice; 2 tsp. grated lemon peel; 1/4 tsp. salt substitute; 1/4 tsp. crushed thyme leaves; 1/8 tsp. ground black pepper; 2 Tbsp. fresh lemon juice; 1 lb. fresh or frozen sole fillets (you can substitute haddock, turbot, white fish, etc.); 1 Tbsp. snipped parsley

11 ingredients

9 steps

Ingredients

1/4 c. thinly sliced celery
2 Tbsp. chopped onion
2 Tbsp. butter, divided
2 c. cooked brown rice
2 tsp. grated lemon peel
1/4 tsp. salt substitute
1/4 tsp. crushed thyme leaves
1/8 tsp. ground black pepper
2 Tbsp. fresh lemon juice
1 lb. fresh or frozen sole fillets (you can substitute haddock, turbot, white fish, etc.)
1 Tbsp. snipped parsley

Directions

1

Cook celery and onion in 1 tablespoon butter in medium skillet until tender.
2

Stir in rice, lemon peel, salt substitute, thyme, pepper and lemon juice.
3

Place fillets in buttered shallow baking dish.
4

Spoon rice mixture on lower portion of each fillet.
5

Fold over to enclose rice mixture; fasten with wooden picks.
6

Melt remaining 1 tablespoon butter.
7

Brush fish with melted butter; sprinkle with parsley.
8

Bake uncovered at 350° for 20 to 30 minutes or until fish flakes easily with fork.
9

Serves 4.