Vegetable-Stuffed Oven Baked Sole with Brown Rice Recipe

Vegetable-Stuffed Oven Baked Sole with Brown Rice Recipe

  • 2 teaspoons olive oil
  • 1 (12 ounce) package broccoli slaw
  • 1 (18.3 ounce) carton Campbell's® V8® Garden Broccoli Soup
  • 1 1/2 cups water
  • Freshly ground black pepper
  • 1 cup uncooked instant brown rice
  • 1 (10 ounce) bag fresh baby spinach, coarsely chopped
  • 4 (4 ounce) sole fillets
  • 1 tablespoon lemon juice
  1. Heat the oil in a 10 inch skillet over medium-high heat. Add the broccoli slaw and cook for 5 minutes or until it's tender. Stir 1/2 cup soup and 1/2 cup water in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes. Season with the black pepper.
  2. Stir the remaining soup, water and rice in an 11×8 inch shallow baking dish. Top with the spinach.
  3. Divide the broccoli slaw mixture among the fish fillets. Roll up the fillets and place seam-side down on the spinach in the baking dish. Drizzle with the lemon juice. Season with the black pepper. Cover the dish.
  4. Bake at 375 degrees F for 25 minutes or until the rice is tender and the fish flakes easily when tested with a fork.
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