Low Fat Fish And Fennel Rice Recipe

Ingredients

1 pound sole or other lean fish

fillets

1 cup chopped fennel (about 1/2 bulb)

1/4 cup chopped onion (about 1 small)

2 tablespoons water

2 cups chicken broth

1 cup uncooked regular long grain

rice

1 cup shredded spinach (about 1-1/2

1 ounce )

Paprika

1 tablespoon chopped fresh or

1 teaspoon dried tarragon

Lemon wedges

Method

Cut fish fillets into 4 serving pieces.

Cook fennel and onion in water in 10-inch nonstick skillet over medium heat about 4 minutes, stirring occasionally, until crisp-tender.

Stir in broth, rice and spinach.

Heat to boiling; reduce heat.

Cover and simmer 10 minutes.

Place fish on rice mixture.

Cover and simmer 8 to 10 minutes longer or until fish flakes easily with fork and liquid is absorbed.

Sprinkle fish with paprika and tarragon.

Serve with lemon wedges.

4 SERVINGS (WITH ABOUT 1 CUP RICE EACH).

Cooks Comments and Tips