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Flounder Fillets over Zesty Lemon Rice
Flounder Fillets over Zesty Lemon Rice
YIELD Makes 6 servings
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INGREDIENTS
| 1/4 | cup butter |
| 3 | tablespoons fresh lemon juice |
| 2 | teaspoons chicken bouillon granules |
| 1/2 | teaspoon black pepper |
| 1 | cup cooked rice |
| 1 | package (10 ounces) frozen chopped broccoli, thawed |
| 1 | cup (4 ounces) shredded sharp Cheddar cheese |
| 1 | pound flounder fillets |
| 1/2 | teaspoon paprika |
PREPARATION:
- Preheat oven to 375°F. Spray 2-quart casserole with nonstick cooking spray.
- Melt butter in small saucepan over medium heat. Add lemon juice, bouillon granules and pepper; cook and stir 2 minutes or until bouillon granules dissolve.
- Combine rice, broccoli, cheese and 1/4 cup lemon sauce in medium bowl; spread on bottom of prepared dish. Place fillets over rice mixture. Pour remaining lemon sauce over fillets.
- Bake, uncovered, 20 minutes or until fish flakes easily when tested with fork. Sprinkle evenly with paprika.
This recipe appears in:
Fish
NUTRITIONAL INFORMATION:
| Sodium | 650 mg |
| Protein | 25 g |
| Fiber | 1 g |
| Carbohydrate | 12 g |
| Cholesterol | 61 mg |
| Total Fat | 12 g |
| Calories | 263 |
DIETARY EXCHANGE:
| Meat | 3 |
| Vegetable | 1 |
| Starch | 1/2 |
| Fat | 1 |
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