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Tuesday September 7, 2010. |
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Lemon Rice Stuffed Sole (Serves 4)
Ingredients:
1/4 cup sliced celery
2 tablespoons chopped onion
2 tablespoons butter or margarine
2 cups cooked Dainty rice
2 teaspoons grated lemon peel
1/4 teaspoon salt
1/4 teaspoon thyme
1/8 teaspoon ground black pepper
2 tablespoons fresh lemon juice
1 pound fresh or frozen sole fillets
1 tablespoon snipped fresh parsley
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Instructions:
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 F (180 C) 20 to 30 minutes or until fish flakes
easily with fork.
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