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Fish Rice and Tomato Casserole

1 (16 oz.) can tomatoes
1 cup chicken bouillon
1/2 tsp. salt
1/4 tsp. pepper
4 Tbsp. margarine, melted
1/2 lemon, thinly sliced
1/2 cup uncooked rice
1 lb. fresh or frozen Sole or Flounder
1/2 tsp. crushed basil
1/2 tsp. crushed tarragon


In a shallow 2-quart casserole, mix tomatoes, bouillon, salt, pepper and 2 tablespoons margarine. Stir in the rice. Cover and bake at 350 F for 40 minutes or until rice is just tender.


Lay the thawed Fillets over the rice and brush with the remaining margarine. Sprinkle with tarragon and basil, if desired. Arrange the lemon slices, cut in halves, on fish. Bake uncovered for 15 minutes or until the fish flakes.





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