How To make Lemon Rice Stuffed Sole
1/4 c Sliced celery
2 tb Chopped onion
2 tb Butter or margarine; divided
2 c Cooked brown rice
2 ts Grated lemon peel
1/4 ts Salt
1/4 ts Thyme
1/8 ts Ground black pepper
2 tb Fresh lemon juice
1 lb Sole fillets*
-- (fresh or frozen) 1 tb Snipped fresh parsley
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 Source: Brown Rice Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias
How To make Lemon Rice Stuffed Sole's Videos
Lemon Sole en Papillote | Gordon Ramsay
A cheaper fish option with just as much flavour - don't forget to add the white wine for a beautiful fruity aroma.
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Royal Ramadan- Chef Elie- Lemon Sole w/ Rice
Learn how to cook Lemon Sole w/ Rice from Chef Elie using Royal® Chef's Secret Extra Long Grain Basmati Rice from the Royal® Kitchen!
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See the full recipe here:
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Sole fillet cooks in less than 2 minutes which makes it an amazingly quick and easy dinner protein. The bread-less breading in this fish recipe is incredibly delicious! Just dried onion, Parmesan, and spices are what you need for a delicious golden crust.
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How to bake a whole Petrale Sole
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Cod Fish In Lemon Butter Sauce with Rice & Peas: 30 MINUTE MEAL
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Serves 2:
2 (6 ounce) portions of cod fish
½ cup all-purpose flour
Salt
Freshly ground black pepper
2 tablespoons olive oil, or more
2 garlic cloves, grated
½ cup low sodium chicken broth
3-4 tablespoon fresh lemon juice
2 tablespoons unsalted butter
1 roasted red bell pepper, chopped
1 teaspoon capers
A pinch of crushed red pepper flakes
FOR THE GREEN PEAS:
1 (1 pound) bag frozen green peas
2 tablespoons olive oil
Salt and freshly ground black pepper to taste
FOR THE WHITE RICE:
1 cup basmati rice
1 teaspoon salt
1 tablespoon olive oil or butter
Begin by cooking the rice in a rice cooker following the machine’s instruction manual.
Place the frozen green peas in a pan over medium heat. Add olive oil and season with salt and pepper. Stir while cooking until warmed through. Remove from heat and set aside.
Season the fish with salt and pepper and dredge both sides with flour.
Heat a pan and add oil.
Place fish in hot pan and over medium high heat cook 5 minutes on each side. Do not try to flip the fish before 5 minutes. The fish will release from the pan and will flip easily once it is cooked on the first side. It will also develop a beautiful golden-brown color. If the heat is too high and the fish browns too fast reduce the heat.
Sear the sides of the fish 30 seconds each.
Place the cooked fish on a plate and prepare the sauce.
Turn the heat off from under the pan.
Grate the garlic cloves into the pan and add chicken broth.
Cook over high heat until the broth is reduced by half.
Add lemon juice, butter, capers, crushed red pepper flakes, and chopped red pepper.
Season lightly with salt and pepper.
Add fish to the pan with the sauce and warm through.
Serve immediately with the rice and green peas. Enjoy!
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