Broccoli-Stuffed Sole

2 tablespoons butter or stick margarine, melted
1 to 2 tablespoons lemon juice
1 teaspoon salt
1/4 teaspoon pepper
1 package (10 ounces) frozen chopped broccoli, thawed and drained
1 cup cooked rice
1 cup (4 ounces) shredded reduced-fat cheddar cheese
8 sole or whitefish fillets (4 ounces each)

In a small bowl, combine the butter, lemon juice, salt and pepper. In another bowl, combine the broccoli, rice, cheese and half of the butter mixture.

Spoon 1/2 cup onto each fillet. Roll up and place seam side down in a baking dish coated with nonstick cooking spray. Pour remaining butter mixture over roll-ups.

Bake, uncovered, at 350° for 25 minutes or until fish flakes easily with a fork. Baste with pan drippings; sprinkle with paprika. Makes 8 servings.