Stuffed Fillet Of Sole
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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)