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1 onion
2 garlic cloves
1 lemon 1 tablespoon olive oil
1 2/3 cups quick-cook rice
1 cup white wine
1 cup vegetable stock
1 large can tomatoes (14-ozs. drained wt.)
2 tablespoon herbes de provence
salt and pepper to taste
4 snapper fillets (about 1 1/4 lbs.)
4 tablespoon butter
1. Preheat oven to 400-degrees. Peel the onion and garlic and slice one of the garlic cloves thinly. Wash the lemon in hot water, dry, and remove the rind in thin strips with a zester. Squeeze 1 tablespoon juice.
2. Finely chop the onion and the second clove of garlic. Heat the oil in a heavy pan and cook, stirring constantly, for 2 minutes.
3. Pour in the white wine and stock and bring to a boil. Add the tomatoes and herbs and season with salt and pepper.
4. Season the fish fillets with salt and pepper. Transfer the tomato rice to an ovenproof dish, place the fish on top and sprinkle with the lemon juice. Bake the fish and the rice for about 17 minutes, until tender. Melt the butter in a small pan and cook the lemon rind and garlic slices. Sprinkle them over the fish before serving.
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