LEMON RICE STUFFED SOLE

Vegetable cooking spray
1/2 cup thinly sliced celery
1/4 cup chopped onion
3 cups cooked brown rice
2 teaspoons grated lemon peel
1/4 teaspoon salt
1/4 teaspoon dried thyme leaves
1/8 teaspoon black pepper
2 tablespoons lemon juice
1 pound fresh or frozen sole fillets*
2 teaspoons margarine, melted
1 tablespoon snipped parsley
1/4 teaspoon seasoned salt

Coat large skillet with cooking spray and place over medium-high heat until hot. Add celery and onion; cook 2 to 3 minutes or until tender.

Stir in rice, lemon peel, salt, thyme, pepper, and lemon juice. Spoon rice mixture on lower portion of each fillet. Fold over to enclose rice mixture; fasten with wooden toothpicks soaked in water.

Place remaining rice in bottom of shallow baking dish coated with cooking spray.

Place fillets on top of rice. Brush fish with margarine. Sprinkle with parsley and seasoned salt.

Bake, uncovered, at 400 degrees F for 10 to 15 minutes or until fish flakes easily with fork.

*Substitute any white-fleshed fish, such as haddock, turbot, or white fish for the sole, if desired.

Makes 4 servings
Source: Recipe booklet: Light, Lean, and Low Fat Recipes from the Rice Council, Best Recipes Magazine, Vol. 1, July 12, 1992, No. 17