1 can (14 oz.) fat-free reduced-sodium chicken broth
1 cup small broccoli florets
Instructions
PREHEAT oven to 375ºF. Combine pecans, cheese, parsley, 2 Tbsp. of the lemon juice and the oil. Place fish in single layer in shallow baking dish; spread with pecan mixture. Drizzle with remaining 1 Tbsp. lemon juice.
BAKE 10 to 12 min. or until fish flakes easily with fork. Meanwhile, cook rice as directed on package, substituting broth for the water and adding broccoli to the boiling broth along with the rice.
SERVE fish with the rice mixture.
Originally Submitted
3/21/2008
0 Out of 5 from
0 reviews
You can add this Pecan-Parmesan Fish Fillets recipe to your own private DesktopCookbook.
