Ingredients
- 240 gr brown rice (cooked)
- 210 gr sole fillets
- 30 ml lemon juice (fresh)
- 28 gr butter
- 26 gr celery (sliced)
- 16 gr onion (chopped)
- 4 gr lemon peel (grated)
- 2 gr snipped parsley (fresh)
- 1 gr salt
- 1 gr thyme
- 1 gr black pepper (ground)
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
