Lemon Rice Stuffed Sole Recipe

Name: Lemon Rice Stuffed Sole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 c. thinly sliced celery; 2 Tbsp. chopped onion; 2 Tbsp. butter, divided; 2 c. cooked brown rice; 2 tsp. grated lemon peel; 1/4 tsp. salt substitute; 1/4 tsp. crushed thyme leaves; 1/8 tsp. ground black pepper; 2 Tbsp. fresh lemon juice; 1 lb. fresh or frozen sole fillets (you can substitute haddock, turbot, white fish, etc.); 1 Tbsp. snipped parsley

Servings: persons

1/4 c. thinly sliced celery
2 Tbsp. chopped onion
2 Tbsp. butter, divided
2 c. cooked brown rice
2 tsp. grated lemon peel
1/4 tsp. salt substitute
1/4 tsp. crushed thyme leaves
1/8 tsp. ground black pepper
2 Tbsp. fresh lemon juice
1 lb. fresh or frozen sole fillets (you can substitute haddock, turbot, white fish, etc.)
1 Tbsp. snipped parsley

1
Cook celery and onion in 1 tablespoon butter in medium skillet until tender.
2
Stir in rice, lemon peel, salt substitute, thyme, pepper and lemon juice.
3
Place fillets in buttered shallow baking dish.
4
Spoon rice mixture on lower portion of each fillet.
5
Fold over to enclose rice mixture; fasten with wooden picks.
6
Melt remaining 1 tablespoon butter.
7
Brush fish with melted butter; sprinkle with parsley.
8
Bake uncovered at 350u00b0 for 20 to 30 minutes or until fish flakes easily with fork.

492

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 c. thinly sliced celery, 2 Tbsp. chopped onion, 2 Tbsp. butter, divided, 2 c. cooked brown rice, and more.

Yes, Lemon Rice Stuffed Sole falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lemon Rice Stuffed Sole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions