Lemon Rice-stuffed Sole

Description
Makes 4 servings.

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

Directions

 * 1) Cook celery and onion in 1 tablespoon butter in medium skillet until tender.
 * 2) Stir in rice, lemon peel, salt, thyme, pepper and lemon juice.
 * 3) Place fillets in buttered shallow baking dish.
 * 4) Spoon rice mixture on lower portion of each fillet.
 * 5) Fold over to enclose rice mixture; fasten with wooden picks.
 * 6) Melt remaining 1 tablespoon butter.
 * 7) Brush fish with melted butter; sprinkle with parsley.
 * 8) Bake uncovered at 350°F for 20 to 30 minutes, or until fish flakes easily with fork.