Instructions: In large skillet, combine rice, chicken broth and 1/2 cup water. Bring to a boil. Cover; reduce heat and simmer 12 minutes. Add green onions and peas to rice pilaf. Season to taste with salt and pepper.

Place fish fillets on pilaf. Spoon salad dressing onto fillets. Cover and cook over low heat 8 minutes or until fish flakes when tested with a fork and rice is tender. Garnish with tomatoes and parsley.

Variation: Orange roughy fillets or swordfish steaks can be substituted for sole fillets.

This recipe yields 4 servings.

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