Baked Fish And Vegetables
|Regular rice||1 Cup (16 tbs)|
|Thinly sliced green onions||1⁄4 Cup (4 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|White onions||12 Small, cut in quarters (6 Medium)|
|Garlic||2 Clove (10 gm), crushed|
|Green peppers||2 , slivered|
|Carrots||6 Medium, sliced on diagonal|
|Celery stalks||2 , sliced on diagonal|
|Dried leaf basil||1 Teaspoon|
|Dried leaf oregano||1⁄2 Teaspoon|
|Water||1 Cup (16 tbs)|
|Fillets of sole/Other white fish||2 Pound|
|Mozzarella cheese||1 Tablespoon, sliced|
|Lemon juice||1 Tablespoon|
|Minced parsley||2 Tablespoon|
Heat 2 tbsp. butter in heavy saucepan.
Add rice and green onions and cook gently, stirring, until rice is lightly browned.
Add water and salt as directed on rice package and cook according to package directions.
Heat oven to 400 degrees.
Butter a baking dish about 13 x 9 1/2 x 2 inches.
Spread half of rice down either side of baking dish, leaving about 3 inches between 2 rows of rice.
Heat 1/4 cup butter in large heavy saucepan.
Add white onions and cook until golden.
Add garlic, green peppers, carrots and celery and cook gently, stirring, 5 minutes.
Add flour, basil, oregano, 1 1/2 tsp. salt and 1/4 tsp. peppeajfcnd mix well.
Add water to juice or 1 lemon to make 1 1/2 cups liquid and add to pan.
Stir to blend, bring to boil, cover and simmer 10 minutes.
Sprinkle pieces of sole generously with salt and pepper.
Cut into serving size pieces.
Cut thinly-sliced cheese into the same numberof pieces and about the same size (if you use packaged slices you will need about 6 slices).
Lay a piece of fish then a slice of cheese overlapping on top of rice.
Repeat until all fish is used.
Melt 3 tbsp. butter and stir in 1 tbsp. lemon juice and drizzle over fish and cheese.
Pour vegetables and their sauce into the middle of the pan between the rows of rice.
Sprinkle with parsley.
Cover pan with foil and bake 15 minutes.
Uncover and bake about 10 minutes more or until fish flakes easily with a fork.