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
How to Make Baked Sole Fish
How to Make Baked Sole Fish
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What could be better than delicate filets of sole wrapped around a creamy cheese sauce filled with spinach, herbs, caramelized onions, shallots and garlic. This dish is DIVINE and beyond easy to make. We made a version of this with chicken breasts too for all the fish-adverse people out there. I pair this with rice, roasted asparagus and a nice glass of white wine. You can make the whole thing in advance and bake just before serving if you’re throwing a party and don’t want to stress the day of.
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