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Lemon Rice Stuffed Sole

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: LEMON RICE STUFFED SOLE
 Categories: Main dish, Fish
      Yield: 4 Servings
 
    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
 
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