Fish And Rice For Four

• 1 1/2 c. quick cooking rice
• 1/4 c. carrot, shredded
• 1/3 c. celery, thinly sliced
• 2 Tbsp. butter
• 1 1/2 tsp. chicken bouillon
• grated lemon peel
• 1/4 tsp. poultry seasoning
• 1 1/2 c. boiling water
• 1 lb. sole or other white fish
• juice of 1/2 lemon
• paprika
• salt

1. In 12 x 8 x 2-inch glass baking dish, combine rice, carrots, celery, 1 tablespoon butter, bouillon, lemon peel and poultry seasoning; stir in boiling water.
2. Cover with foil.
3. Bake at 400u0b0 for 5 minutes.
4. Remove from oven; stir.
5. Arrange fish over rice. Sprinkle with lemon juice, paprika and salt to taste and dot with remaining butter.
6. Bake, covered, for 25 minutes or until fish flakes easily with fork.
7. Garnish with lemon wedges and parsley.

cooking rice, carrot, celery, butter, chicken bouillon, lemon peel, poultry seasoning, boiling water, other white fish, lemon, paprika, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=285297 (may not work)