4 fillet of sole, about 6 oz. each
1 tbsp. lemon juice
1/4 tsp. salt
1/8 tsp. pepper

RICE STUFFING:

1 c. water
1/2 c. long grain rice
1/2 tsp. salt
1/2 tbsp. butter
1/4 c. diced carrots
1 c. frozen peas, thawed
4 thin lemon slices or lime slices
1 tbsp. thin sliced green onion tops

Lay fillets in a buttered 10 inch glass pie plate, sprinkle with lemon juice, salt and pepper.

For filling, combine water, rice, salt, butter and carrots in small saucepan. Heat to boiling. Stir. Cook, covered, over low heat 15 minutes. Stir in peas. Let stand, covered for 5 minutes.

Spoon rice in mound in center of each fillet, distributing evenly. Fold ends of fillet over the rice to form 4 separate bundles. Sprinkle with salt and pepper. Place a lemon or lime slice on each bundle.

Bake at 350 degrees for 20 minutes or until fish flakes easily with a fork. Sprinkle with green onions, before serving. Serve with a Hollandaise Sauce.