Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Sole or other lean fish fillets

  2. 1 cup 146g / 5.1oz Chopped fennel (about 1/2 bulb)

  3. 1/4 cup 15g / 1/2oz Chopped onion (about 1 small)

  4. 2 tablespoons 30ml Water

  5. 2 cups 474ml Chicken broth

  6. 1 cup 160g / 5.6oz Uncooked regular long-grain rice

  7. 1 cup 237ml Shredded spinach (about 1 1/2 ounces) Paprika

  8. 1 tablespoon 15ml Chopped fresh tarragon OR 1 teaspoon 5ml Dried tarragon Lemon wedges

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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. Description: "The anise flavor of fennel is a perfect complement to tarragon and spinach." Copyright: "© General Mills, Inc.

  2. 98." Per serving: 304 Calories (kcal); 2g Total Fat; (7% calories from fat); 28g Protein; 40g Carbohydrate; 54mg Cholesterol; 494mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Shared by: S. May; PointsTowardSuccess


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