Steamed Lemon Catfish With Vegetables and Rice

Everyone laughs at me because I think hospital food is good. Well, it's good if it's hot and it really depends on what it is. This is one of my favorite things the hospital fixes. I was surprised in the best way the first time I was served this. It was deeelish! Thanks to my dietitian, I can make this at home. Evidentially, she does too because the recipe was already scaled down for me!

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1 (4 1/3ounce) box  uncle ben's oriental  fried rice
• 2  tablespoons butter
• 2  cups water
• 1 (16 ounce) package  frozen  stir fry vegetables
• 1  lb catfish fillet, thawed if frozen (about 1/2 inch thick)
• 1⁄2 teaspoon lemon-pepper seasoning
• 1  tablespoon lemon juice
• 2  tablespoons fresh parsley or 1  teaspoon dried parsley

Directions

1. In a large skillet, melt the butter and saute the rice until golden brown. Stir in the water and seasoning packet, heat until boiling. Cover, reduce the heat, and simmer 10 minutes.
2. Add the frozen vegetables and heat till boiling, stirring occasionally.
3. Place the fish fillets on top of the veggie-rice mixture. Sprinkle with the lemon-pepper seasoning, lemon juice, and parsley.
4. Reduce the heat and cover; let steam about 10 minutes or until the fish flakes when forked and the vegetables are tender.