Lemon Rice-stuffed Sole

Description
Makes 4 servings.

Ingredients

 * 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

Directions

 * 1) Cook celery and onion in 1 tablespoon butter in medium skillet until tender. Stir in rice, lemon peel, salt, thyme, pepper and lemon juice.
 * 2) 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.
 * 3) Melt remaining 1 tablespoon butter. Brush fish with melted butter; sprinkle with parsley.
 * 4) Bake uncovered at 350 degrees 20 to 30 minutes, or until fish flakes easily with fork.