Serving Size: 4 servings
1/4 cup Sliced celery
2 tb Chopped onion
2 tb Butter or margarine; divided
2 cup 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)-haddock, turbot, or any white fish can be used in place of the sole.
1 tb Snipped fresh parsley
1. In medium skillet cook celery and onion in 2 tablespoons butter until
2. Stir in rice, seasonings, and lemon juice.
3. Place fillets in buttered shallow baking dish.
Melt remaining butter. Brush over fillets. Sprinkle with parsley.
Bake at 350 degrees 20 to 30 minutes or until fish flakes easily with fork.