29 Ounce, cut up (3 1/2 Cups Or Two Cans Of 14 1/2 Ounce Each)
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.