6 to 8 crappie fish fillets
Salt for fish fillets
½ of a fresh lemon
1 tsp. olive oil
1 to 1-1/4 cups cooked rice (leftover is ok)
2 T. tomato sauce
1/2 cup mild onion, chopped fine
1/3 cup sweet red pepper, chopped fine
1/4 tsp. salt
1/4 tsp. garlic salt
1/8 tsp. freshly ground black pepper
1/8 tsp. dill weed
1 T. butter, cut into dots
Salt the crappie fillets on both sides. Use the olive oil to coat an iron skillet or an 8″ X 8″ baking dish; then arrange the fish fillets in the baking vessel. Squeeze the lemon over the tops of the fish fillets.
In a medium-sized bowl, mix together the rice, tomato sauce, onion, sweet red pepper, salt, garlic salt, black pepper, and dill weed. Spoon the rice mixture on the tops of the fish fillets; then dot the tops of the rice mixture with the butter.
Place the baking vessel into the oven on 350 degrees. Cook, uncovered, for 20 to 25 minutes. Fish cooks quickly so do not overcook. It is cooked when the fish color changes from translucent to white, and the fish is flaky when lifted with a fork. Serves 4 to 6.