Rice and Leek Stuffed Sole [0000422]

Ingredients:
4 sole fillets (gluten-free)
1 cup cooked white rice (gluten-free)
1 leek, thinly sliced
2 tablespoons olive oil
1/4 cup grated Parmesan cheese
1 tablespoon fresh lemon juice
Salt and pepper to taste
Chopped fresh parsley for garnish
Lemon wedges for serving

Steps:

Preheat the oven to 375°F (190°C).
In a skillet, sauté the sliced leek in olive oil until softened.
In a bowl, combine cooked white rice, sautéed leek, Parmesan cheese, fresh lemon juice, salt, and pepper.
Lay the sole fillets flat and place a portion of the rice and leek mixture on each fillet.
Roll up the sole fillets with the stuffing and secure with toothpicks if needed.
Place the stuffed sole in a baking dish and bake for 20-25 minutes or until the fish is cooked through.
Remove from the oven, garnish with chopped fresh parsley, and serve with lemon wedges.
Enjoy your gluten-free Rice and Leek Stuffed Sole, a delightful and light dish!