Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
381
Calories
7g
Protein
12g
Fat
63g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1/4 cup thinly sliced celery
- 2 tablespoons chopped onion
- 2 tablespoons butter or margarine, divided
- 2 cups cooked brown rice
- 2 teaspoons grated lemon peel
- 1/4 teaspoon salt
- 1/4 teaspoon crushed thyme leaves
- 1/8 teaspoon ground black pepper
- 2 tablespoons fresh lemon juice
- 1 pound fresh or frozen sole fillets*
- 1 tablespoon chopped fresh parsley
- =
Directions
1
Cook celery and onion in 1 tablespoon butter in medium skillet until tender. Stir in rice, lemon peel, salt, thyme, pepper and lemon juice.
2
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.
3
Melt remaining 1 tablespoon butter. Brush fish with melted butter; sprinkle with parsley. Bake uncovered at 350 degrees 20 to 30 minutes, or until fish flakes easily with fork.
Recipe sourced from
fandom