Fish & Garden Vegetable Rice Bake
1 lb white fish filets (4 to 6 small filet)
¾ cup rice
1 cup water
10 ¾ oz can cream of shrimp condense soup
½ lime juice
¼ cup red onion chopped fine
½ cup celery chopped
½ cup red bell pepper chopped
1 tablespoon lemon pepper seasoning
Preheat oven at 375. Grease a deep baking casserole with butter flavor cooking spray and set aside.
In a large mixing bowl add rice, water, soup, lime juice, red onion, celery and red bell pepper. Mix well and pour in greased casserole. Place filets on top of mixture and sprinkle fish with lemon pepper seasoning. Cover and bake 45 to 50 minutes until rice is cooked through. Let rest 10 minutes before serving.