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Ingredientes
- 1 pound fresh or possibly thawed frzn skinned red snapper or possibly orange roughy fillets
- 3/4 c. water
- 1/2 teaspoon instant chicken bouillon granules
- 1/4 teaspoon fines herbes
- 1 c. quick-cooking rice
- 1 tbsp. butter
- 1 teaspoon lemon juice
- 1/8 teaspoon EACH salt, pepper
- 2 sm. bell peppers, any color, minced
- 1/2 c. sliced green onion
- 2 tbsp. grated Parmesan cheese
Direcciones
- In a medium saucepan mix water, bouillon granules and fines herbes. Bring to boiling; stir in rice. Remove from heat. Cover and let stand till liquid is absorbed, 5 min.
- Meanwhile, in a small saucepan heat butter. Stir in juice, salt and pepper; set aside. Stir bell peppers, green onion and Parmesan cheese into rice. Spread proportionately in a greased 8-inch square baking dish. Arrange fillets on top. Drizzle lemon butter over; cover with foil.
- Bake at 350 degrees till fish just flakes with a fork, 25-30 min. If you like, garnish with minced green onion tops and orange slices. Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 254g | |
| Recipe makes 4 servings | |
| Calories 332 | |
| Calories from Fat 49 | 15% |
| Total Fat 5.54g | 7% |
| Saturated Fat 2.68g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 52mg | 17% |
| Sodium 213mg | 9% |
| Potassium 630mg | 18% |
| Total Carbs 39.94g | 11% |
| Dietary Fiber 1.6g | 5% |
| Sugars 1.67g | 1% |
| Protein 28.09g | 45% |
