Lemon Rice Stuffed Sole

Ingredients

26 gr celery
16 gr onion
28 gr butter
240 gr brown rice
4 gr lemon peel
1 gr salt
1 gr thyme
1 gr black pepper
30 ml lemon juice
210 gr sole fillets
2 gr snipped parsley

Instructions

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. Each serving provides: * 321 calories * 23.5 g. protein * 15.5 g. fat * 20.7 g. carbohydrate * 261 mg. sodium * * 78 mg. cholesterol