Baja Fish And Rice Bake
|Chopped onion||3⁄4 Cup (12 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Vegetable oil||3 Tablespoon|
|Uncooked rice||1⁄2 Cup (8 tbs)|
|Stewed tomatoes||3 1⁄2 Cup (56 tbs), cut up with juice (Contadina)|
|Lemon pepper seasoning||1 Teaspoon|
|Ground red pepper||1⁄8 Teaspoon|
|Fish fillets||1 Pound|
|Finely chopped parsley||1⁄4 Cup (4 tbs)|
Cook and stir onion, celery and garlic in hot oil in large skillet over medium heat until vegetables are tender.
Add rice; cook and stir about 5 minutes or until rice browns slightly.
Add tomatoes with juice, lemon pepper, salt and ground red pepper.
Place fish fillets on bottom of 12 x 7 1/2 x 2 inch baking dish.
Spoon rice mixture over fish.
Cover with foil; bake in preheated 400°F oven for 45 to 50 minutes or until rice is tender and fish flakes with fork.
Allow to stand 5 minutes before serving.
Sprinkle with parsley.
Garnish with lemon slices, if desired.