Lemon Rice Stuffed Sole

½ cup thinly sliced celery
¼ cup chopped onion
3 cups cooked brown rice
2 tsp. grated lemon peel
¼ tsp. salt
¼ tsp. thyme
1/8 white pepper
2 tbsp. lemon juice
1lb. fresh or frozen sole fillets or any white fleshed fish
2 tsp. margarine melted
1tbsp. snipped parsley
¼ tsp seasoned salt

Coat large skillet with cooking spray and place over medium high heat until
hot. Add celery and onion; cook 2 to 3 minutes or until tender. Stir in
rice, lemon peel, salt, thyme, white pepper and lemon juice. Spoon rice
mixture on lower portion of each fillet. Fold over to enclose rice
mixture. Fasten with wooden toothpicks soaked in water.

Place remaining rice mixture in bottom of shallow baking dish coated with
cooked spray. Place fillet on top of rice. Brush with margarine. Sprinkle
with parsley and seasoned salt. Bake uncovered, at 400° for 10 to 15 minutes
or until fish flakes easily with fork.

Makes 4 servings