Lemony Fish over Vegetables and Rice

 

1

package (6.2 ounces) fried rice (rice and vermicelli mix with almonds and Oriental seasonings)

2

tablespoons margarine or butter

2

cups water

1/2

teaspoon grated lemon peel

1

bag (1 pound) frozen corn, broccoli and red peppers

1

pound mild-flavored fish fillets, about 1/2 inch thick

1/2

teaspoon lemon-pepper seasoning

1

tablespoon lemon juice

2

tablespoons chopped fresh parsley

• 1 In 12-inch nonstick skillet, cook rice and margarine over medium heat 2 to 3 minutes, stirring occasionally, until rice is golden brown. Stir in water, seasoning packet from rice mix and lemon peel. Heat to boiling; reduce heat. Cover and simmer 10 minutes.
• 2 Stir in vegetables. Heat to boiling, stirring occasionally. Cut fish into 4 serving pieces; arrange on rice mixture. Sprinkle fish with lemon-pepper seasoning; drizzle with lemon juice. Reduce heat. Cover and simmer 8 to 10 minutes or until fish flakes easily with fork and vegetables are tender. Sprinkle with parsley.