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* 1 tablespoon chopped fresh parsley |
* 1 tablespoon chopped fresh parsley |
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===Directions=== |
===Directions=== |
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− | Cook celery and onion in 1 tablespoon butter in medium skillet until tender. Stir in rice, lemon peel, salt, thyme, pepper and lemon juice. |
+ | #Cook celery and onion in 1 tablespoon butter in medium skillet until tender. Stir in rice, lemon peel, salt, thyme, pepper and lemon juice. |
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+ | #Bake uncovered at 350 degrees 20 to 30 minutes, or until fish flakes easily with fork. |
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− | ===Other Links=== |
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− | ==See also== |
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[[Category:Main Dish]] |
[[Category:Main Dish]] |
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[[Category:Recipes]] |
[[Category:Recipes]] |
Revision as of 08:46, 7 May 2006
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
- 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 degrees 20 to 30 minutes, or until fish flakes easily with fork.