Baja Fish And Rice Bake
|Vegetable oil||3 Tablespoon|
|Chopped onion||3⁄4 Cup (12 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Rice||1⁄2 Cup (8 tbs) (Uncooked)|
|Canned stewed tomatoes||29 Ounce, cut up (3 1/2 Cups Or Two Cans Of 14 1/2 Ounce Each)|
|Lemon pepper||1 Teaspoon|
|Cayenne pepper||1⁄8 Teaspoon|
|Firm fish fillets||1 Pound (Any Firm White Fish)|
|Finely chopped fresh parsley||1⁄4 Cup (4 tbs)|
Preheat oven to 400°F.
In large skillet, heat oil; sauté onion, celery and garlic.
Stir in rice; sauté about 5 minutes, or until rice browns slightly.
Add tomatoes with juice, lemon pepper, salt and cayenne pepper.
Place fish in 12x7 1/2 X2-inch baking dish.
Spoon rice mixture over fish.
Cover with foil; bake 45 to 50 minutes or until rice is tender.
Allow to stand 5 minutes before serving.
Sprinkle with parsley.
Garnish with lemon slices, if desired.