Lemony Fish over Vegetables and Rice

1 package (6.1 oz) fried rice (rice and vermicelli mix with almonds and Oriental seasonings)
2 tablespoons butter
2 cups water
1/2 teaspoon grated lemon peel
1 bag (1 pound) frozen corn, broccoli and red peppers (or something close to that)
1 pound of mild flavored fish fillets (I used tilapia)
1/2 teaspoon lemon pepper
1 tablespoon lemon juice
2 tablespoons chopped fresh parsley

Cook rice and butter in 12-inch nonstick skillet over medium heat 2-3 minutes, stirring occasionally, until rice is golden brown. Stir in water, seasoning packet from rice mix and lemon peel. Heat to boiling; reduce heat. Cover and simmer 10 minutes.

Stir in frozen vegetables. Heat to boiling, stirring occasionally. Cut fish into 4 serving pieces; arrange on rice mixture. Sprinkle fish with lemon pepper; drizzle with lemon juice. Reduce heat.

Cover and simmer 8-10 minutes or until fish flakes easily with fork and vegetables are tender. Sprinkle with parsley.