Lemon Rice Stuffed Sole Categories

Course : Seafoods
Serves: 4
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1/4 cup Sliced celery
2 tablespoons Chopped onion
2 tablespoons Butter or margarine -- divided
2 cups Cooked brown rice
2 teaspoons Grated lemon peel
1/4 teaspoon Salt
1/4 teaspoon Thyme
1/8 teaspoon Ground black pepper
2 tablespoons Fresh lemon juice
1 pound Sole fillets*--(fresh or frozen)
1 tablespoon Snipped fresh parsley

Preparation / 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.


Nutritional Information:

664 Calories (kcal); 26g Total Fat; (35% calories from fat); 10g Protein; 98g Carbohydrate; 62mg Cholesterol; 799mg Sodium

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