1 lb. fresh or thawed frozen skinned red snapper or orange roughy fillets
3/4 c. water
1/2 tsp. instant chicken bouillon granules
1/4 tsp. fines herbes
1 c. quick-cooking rice
1 tbsp. butter
1 tsp. lemon juice
1/8 tsp. EACH salt, pepper
2 sm. bell peppers, any color, chopped
1/2 c. sliced green onion
2 tbsp. grated Parmesan cheese

In a medium saucepan mix water, bouillon granules and fines herbes. Bring to boiling; stir in rice. Remove from heat. Cover and let stand until liquid is absorbed, 5 minutes.

Meanwhile, in a small saucepan melt butter. Stir in juice, salt and pepper; set aside. Stir bell peppers, green onion and Parmesan cheese into rice. Spread evenly in a greased 8-inch square baking dish. Arrange fillets on top. Drizzle lemon butter over; cover with foil.

Bake at 350 degrees until fish just flakes with a fork, 25-30 minutes. If desired, garnish with chopped green onion tops and orange slices. Makes 4 servings.