Lemon Rice Stuffed Sole

Delicate sole fillets wrapped around a lemony brown rice filling make for an elegant weeknight fish dinner that looks like you fussed but didn’t. The stuffing comes together fast: sauteed celery and onion folded into cooked rice with lemon zest, lemon juice, and thyme.

Lemon zest and juice together give you a one-two punch of citrus. The zest provides concentrated, aromatic lemon oils while the juice adds bright acidity. That combination lifts the mild sole without overpowering it.

Sole is thin enough that it bakes through quickly once folded over the filling. You’ll know it’s done when the fish flakes apart easily at the touch of a fork. The buttery brush on top keeps the surface from drying out and gives the fillets a light golden sheen.

Kitchen Tips

• Use wooden toothpicks to secure the folded fillets so they don’t unroll during baking
• If using frozen sole, thaw completely and pat very dry; excess moisture makes the rice stuffing soggy
• Don’t overstuff the fillets; a modest mound of rice on the lower half is all you need for a clean fold
• Serve with steamed asparagus or a green salad to keep the meal light

Variations

• Swap sole for flounder or tilapia fillets if sole isn’t available
• Add a tablespoon of capers to the rice filling for briny pops of flavor
• Stir in baby spinach with the celery and onion for a green-flecked stuffing