Lemony Fish over Vegetables and Rice

Lemony Fish over Vegetables and Rice

You're minutes away from a lemony, light and refreshing meal in a skillet.

Prep Time

15

Minutes

Total Time

35

Minutes

Makes

4

servings

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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
No lemon pepper on hand? Just add 1/8 teaspoon pepper.
Purchasing
Good mild-flavored fish choices include cod, flounder, haddock, halibut, orange roughy and sole.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 230
    • (Calories from Fat 65),
  • Total Fat 7g
    • (Saturated Fat 1g,),
  • Cholesterol 55mg;
  • Sodium 330mg;
  • Total Carbohydrate 22g
    • (Dietary Fiber 3g,
  • Protein 23g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 0 Very Lean Meat;
    • 2 1/2 Lean Meat;
    • 0 High-Fat Meat;
    • 0 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.