Herbed Pepper Red Snapper Recipe

• 1 pound fresh or possibly thawed frzn skinned red snapper or possibly orange roughy fillets
• 3/4 c. water
• 1/2 teaspoon instant chicken bouillon granules
• 1/4 teaspoon fines herbes
• 1 c. quick-cooking rice
• 1 tbsp. butter
• 1 teaspoon lemon juice
• 1/8 teaspoon EACH salt, pepper
• 2 sm. bell peppers, any color, minced
• 1/2 c. sliced green onion
• 2 tbsp. grated Parmesan cheese

1. In a medium saucepan mix water, bouillon granules and fines herbes.
2. Bring to boiling; stir in rice.
3. Remove from heat.
4. Cover and let stand till liquid is absorbed, 5 min.
5. Meanwhile, in a small saucepan heat butter.
6. Stir in juice, salt and pepper; set aside.
7. Stir bell peppers, green onion and Parmesan cheese into rice.
8. Spread proportionately in a greased 8-inch square baking dish.
9. Arrange fillets on top.
10. Drizzle lemon butter over; cover with foil.
11. Bake at 350 degrees till fish just flakes with a fork, 25-30 min.
12. If you like, garnish with minced green onion tops and orange slices.
13. Makes 4 servings.

red snapper, water, instant chicken, fines herbes, rice, butter, lemon juice, salt, bell peppers, green onion, parmesan cheese

Taken from cookeatshare.com/recipes/herbed-pepper-red-snapper-21917 (may not work)