Ingredients

4 fillets of sole, about 3 oz. EACH
1 Tbsp. lemon juice
1/4 tsp. salt
1/8 tsp. pepper
RICE STUFFING:
1 C. water
1/2 C. long grain rice
1/2 tsp. salt
1/2 Tbsp. butter
1/4 C. diced (1/4-inch) carrots
1/4 C. frozen peas, thawed
4 thin lemon slices or lime slices
1 Tbsp. thin sliced green onion tops

Cooking Instructions

Lay fillets in a buttered 10-inch pie plate. Sprinkle with lemon juice, salt and pepper. In a 1-quart glass bowl, stir together 1 cup very hot top water, the rice, salt, butter and carrots. Cover. Microwave at HIGH power for 5 minutes. Turn bowl. Microwave at HIGH power for another 5 minutes. Remove from oven. Stir in peas. Let stand, covered, for 5 minutes. Spoon rice in mound in center of each fillet, distributing evenly. Fold ends of fillet over rice to form 4 separate bundles. Sprinkle with salt and pepper. Place a lemon or lime slice on each bundle. Cover with plastic wrap. Microwave at MEDIUM HIGH power for 3 minutes. Turn dish one half turn. Microwave for another 3 minutes at MEDIUM HIGH power. Let dish stand, covered for 5 minutes before serving. Sprinkle with green onion before serving. REMEMBER: Cooking fish in a microwave: Manufacturers sometimes suggest cooing fish at 50% power for more even cooking. Consult the manufacturer’s instruction booklet for information about your unit.
 
 
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