Lemony Fish over Vegetables


  • 1 pkge (6.2 ounces) fried rice (rice and vermicelli mix with almonds and Orientlal seasongs)

  • 2 tblspn butter or margarine

  • 2 cups water

  • 1/2 tspn grated lemon peel

  • 1 bag (1 pound) frozen corn, broccoli and red peppers (or other combinations)

  • 1 pound mild-flavored fish-fillets (such as cod, flounder, sole or walley pike), about 1/2 inch thick

  • 1/2 tspn lemon pepper

  • 1 tblspn lemon juice

  • 2 tblspns chopped fresh parsley

  1. Cook rice and butter in 12-inch nonstick skillet over medium heat 2 to 3 minutes. Stirring occasionally, until rice mix and lemon peel. Heat to boiling; reduce heat. Cover and simmer 10 minutes.

  2. Stir in frozen vegetablesl Heat to boiling, stirring occaisionally. Cut fish into 4 serving pieces; arrange on rice mixture. Sprinkle fish with lemon pepper;drizzle with lemon juice. Reduce heat.

  3. Cover and simmer 8 to 10 minutes or until fish flakes easily with fork and vegetables are tender and sprinkle with parsley.

Nutritional Facts

1 Serving
calories 230
Sodium 330mg
Fat 7 g
Protein 23 g
Cholesterol 55mg
Carbohydrates 22 g

dinner rice fish fish and seafood cod flounder sole lemon skillet

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