Fish &
Seafood
Recipes
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BiCoastal Seafood
We’ve got . . . choice, gourmet, selection
Fillet of Sole Stuffed with Lemon Rice
Ingredients:
1 ½ lbs. fillets of Sole
¼ cup celery, finely chopped
2 tbsp. onion, finely chopped
2 tbsp. butter
2 cups fully cooked brown rice
2 tsp. grated lemon peel
salt & pepper to taste
1 tbsp. freshly chopped thyme
2 tbsp. lemon juice
2 tbsp. chopped fresh parsley
½ tsp. salt
Preparation:
Sauté the celery, onion and 2 tablespoons of butter until glossy
Stir in the rice and add the thyme, lemon peel, and salt and pepper to taste
Allow to cool
Pat the fillets dry
Spoon the rice mixture onto each fillet, fold over once, secure with a toothpick
Place into a buttered heatproof dish
Melt the remaining butter and brush over the fillets.
Sprinkle on the chopped parsley and bake at 350°F for 20 minutes or until the fish flakes easily
Serve with a butter lettuce salad.
Great with: Parsley potatoes, red beets
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