Ingredients
- ¼ cup thinly sliced celery
- 2 tablespoons chopped onion
- 2 tablespoons butter or margarine, divided
- 2 cups cooked brown rice
- 2 teaspoons grated lemon peel
- ¼ teaspoon salt
- ¼ teaspoon crushed thyme leaves
- ⅛ teaspoon ground black pepper
- 2 tablespoons fresh lemon juice
- 1 pound fresh or frozen |sole fillets
- 1 tablespoon chopped fresh parsley
Make it step by step
- 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°F for 20 to 30 minutes, or until fish flakes easily with fork.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.