1. Prepare Gorton’s Roasted Garlic & Italian Herb Fillets according to package instructions.
  2. Meanwhile, place the water, rice, sundried tomatoes, butter, salt and pepper in a medium saucepan set over high heat; bring to a boil. Reduce the heat to medium-low.
  3. Cook, covered, for 15 to 20 minutes or until all the liquid is absorbed and the rice is tender. Remove from heat. Add the parsley, chives and lemon zest. Fluff the rice with a fork until well combined. Serve with hot, cooked fillets.


1 pkg (5 fillets)    Gorton’s Roasted Garlic & Italian Herb Artisan Fillets

2 cups                 water

1 cup                   long grain white rice

1/4 cup               thinly sliced sundried tomatoes

1 tbsp                 butter

1/2 tsp                each salt and pepper

2 tbsp                 chopped fresh parsley

2 tbsp                 chopped fresh chives

2 tsp                   finely grated lemon zest

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Roasted Garlic & Italian Herb

Wild-caught Alaska Pollock with roasted garlic and Italian breadcrumbs.

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