Vegetable-Stuffed Oven Baked Sole with Brown Rice

In Italy, Christmas Eve dinner often consists of a multi-course meal of
fish dishes. This simple casserole of vegetable-filled sole and rice is
a nutritious, yet elegant celebration dinner.

Vegetable-Stuffed Oven Baked Sole with Brown Rice
from Campbell's Kitchen

Prep Time: 25 min.
Bake Time: 25 min.

2 tsp. olive oil
1 bag (12 ounces) broccoli slaw
1 carton (18.3 ounces) Campbell's® V8® Garden Broccoli Soup
1 1/2 cups water
Freshly ground black pepper
1 cup *uncooked* instant brown rice
1 bag (10 ounces) fresh baby spinach, coarsely chopped
4 sole fillets (about 1 pound)
1 tbsp. lemon juice

Heat the oil in a 10-inch skillet over medium-high heat. Add the
broccoli slaw and cook for 5 minutes or until tender, stirring
occasionally. Stir *1/2 cup* soup and *1/2 cup* water in the skillet
and heat to a boil. Reduce the heat to low. Cook for 5 minutes.
Season with the black pepper.

Stir the remaining soup, water and rice in an 2-quart shallow baking
dish. Top with the spinach.

Divide the broccoli slaw mixture among the fish. Roll up the fish and
place, seam-side down, on the spinach in the baking dish. Drizzle with
the lemon juice. Season with the black pepper. Cover the baking dish.

Bake at 375°F. for 25 minutes or until the rice is tender and the fish
flakes easily when tested with a fork.

Serves 4.

Kitchen Clip While the fish bakes, melt 4 tablespoons butter, then
stir in minced fresh herbs such as parsley, chives, or thyme, and a
pinch of red pepper flakes. Drizzle a tablespoon of melted butter over
each fillet before serving.
Received on Mon Dec 28 02:18:40 2009