Lemon Rice Stuffed Sole

Cooking Instructions:

  • 1/4 cup thinly 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 crushed thyme leaves
  • 1/8 teaspoon ground black pepper
  • 2 tablespoons fresh lemon juice
  • 1 pound fresh or frozen sole fillets*
  • 1 tablespoon chopped fresh parsley

    Cook celery and onion in 1 tablespoon butter in medium skillet until tender. Stir in rice, lemon peel, salt, thyme, pepper 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 1 tablespoon butter. Brush fish with melted butter; sprinkle with parsley. Bake uncovered at 350 degrees 20 to 30 minutes, or until fish flakes easily with fork. Makes 4 servings.