Lemon Rice Stuffed Sole

• 1/4 c. thinly sliced celery
• 2 Tbsp. chopped onion
• 2 Tbsp. butter, divided
• 2 c. cooked brown rice
• 2 tsp. grated lemon peel
• 1/4 tsp. salt substitute
• 1/4 tsp. crushed thyme leaves
• 1/8 tsp. ground black pepper
• 2 Tbsp. fresh lemon juice
• 1 lb. fresh or frozen sole fillets (you can substitute haddock, turbot, white fish, etc.)
• 1 Tbsp. snipped parsley

1. Cook celery and onion in 1 tablespoon butter in medium skillet until tender.
2. Stir in rice, lemon peel, salt substitute, thyme, pepper and lemon juice.
3. Place fillets in buttered shallow baking dish.
4. Spoon rice mixture on lower portion of each fillet.
5. Fold over to enclose rice mixture; fasten with wooden picks.
6. Melt remaining 1 tablespoon butter.
7. Brush fish with melted butter; sprinkle with parsley.
8. Bake uncovered at 350u0b0 for 20 to 30 minutes or until fish flakes easily with fork.
9. Serves 4.

celery, onion, butter, brown rice, salt substitute, thyme, ground black pepper, lemon juice, substitute haddock, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=402180 (may not work)