Serves 6

Ingredients:
3 tablespoons vegetable oil
3/4 cup chopped onion
1/3 cup chopped celery
1 clove garlic minced
1/2 cup uncooked white rice
2 cans (14.5 ounce) stewed tomatoes, cut up, undrained
1 teaspoon lemon pepper seasoning
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 pound fish fillets (any firm white fish)
1/4 cup finely chopped fresh parsley
Lemon slices (optional)

Preheat oven to 400 degrees F.

Heat oil in a large skillet over medium heat; sauté onion celery and garlic. Stir in rice, sauté about 5 minutes, or until rice browns lightly. Add undrained tomatoes, lemon pepper, salt and cayenne pepper.

Place fish fillets in bottom of a large baking dish, making sure they do not overlap. Spoon rice mixture over fish. Cover with foil. Bake for 45 to 50 minutes, or until rice is tender. Allow to stand 5 minutes before serving. Sprinkle with parsley. Garnish with lemon slices, if desired.