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Baked Fish and Rice Recipe

Photo by: Taste of Home Baked Fish and Rice Recipe

"I just recently tried this simple-to-fix meal-in-one, and it was an instant hit here at our house," states Jo Groth of Plainfield, Iowa. "Fish and rice are a tasty change of pace from traditional meat-and-potato fare."

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Baked Fish and Rice Recipe

Prep: 5 min. Bake: 35 min.

Yield: 4 Servings

5 35 40

Ingredients

1-1/2 cups chicken broth
1/2 cup uncooked long grain rice
1/4 teaspoon Italian seasoning
1/4 teaspoon garlic powder
3 cups frozen chopped broccoli, thawed and drained
1 tablespoon grated Parmesan cheese
1 can (2.8 ounces) french-fried onions, divided
1 pound cod
Dash paprika
1/2 cup shredded cheddar cheese

Directions

In a large saucepan, combine the broth, rice, Italian seasoning and garlic powder, bring to a boil. Transfer to a greased 11-in. x 7-in. baking dish. Cover and bake at 375° for 10 minutes. Add the broccoli, Parmesan cheese and half of the onions. Top with fish fillets; sprinkle with paprika.
Cover and bake 20-25 minutes longer or until the fish flakes easily with a fork. Uncover; sprinkle with cheddar cheese and remaining onions. Return to the oven for 3 minutes or until cheese is melted. Yield: 4 servings.

Nutritional Facts 1 serving (1 cup) equals 392 calories, 16 g fat (6 g saturated fat), 81 mg cholesterol, 722 mg sodium, 31 g carbohydrate, 2 g fiber, 29 g protein.

Originally published as Baked Fish and Rice in Quick Cooking March/April 1998, p36

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Reviews for Baked Fish and Rice (9)

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Baked Fish and Rice

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Reviewed on Aug. 10, 2011 by scrapo

Great! I took the other suggestions and used instant brown rice instead of long grain rice. Also used seafood seasoning to season fillets with.

Reviewed on Jul. 02, 2011 by baker4239

This was a wonderful and very easy recipe to make. After reading other reviews I change to sushi rice since it is easier to work with and precooked it as stated but for about 10 minutes longer and added more herbs. I prepared this ahead of time and after arranging every thing ( I used sea bass cut into individual serving sizes, had about 7-8 thick pieces) covered everything with foil and refrigerated it. I used California Medley with the broccoli cut up into smaller pieces and didn't put the whole meal on till my company arrived. The reviews from guests were wonderful, I added a little more chicken stock to the edges and used shredded colby jack cheese to add more flavor per other reviews suggestions just before cooking...great, easy meal. Everyone was pleased!

Reviewed on Jan. 09, 2011 by rosec1933

I made this recipe last night. It was a big hit. I made a few changes like adding a few dabs of butter on the fish, instant rice works better and I used minced garlic and added a little more chicken broth right before I put the cheese on so that it wouldn't be too dry. The onions really bring out tons of flavor. This is a winner for us and I hope it is for your family as well.

Reviewed on Dec. 29, 2010 by marigross

Food did not seem to cook at the recommended time or had enough flavor. If I do try it again, will cook the rice and fish separately. Also,will add more spices to the cod fillets.

Reviewed on Dec. 05, 2010 by cookjan

I may even use quick rice next time.

Reviewed on Dec. 05, 2010 by cookjan

Ok I figured it out.

Cook the rice longer first. Add some Old Bay Seasoning and just a tad more water or broth should it get dry.

Reviewed on Dec. 05, 2010 by cookjan

I would make this again, but you really need to cook the rice more first. Took a lot longer because the rice was not done using the directions. Not happy with that part. I would also add something else in the spice area... but not sure what. Will repost when I figure it out. Good, but needs some work.

Reviewed on Sep. 01, 2010 by kas646

I loved the flavor ! I couldn't stop eating it! I used zucchini instead of broccoli. Unfortunately my rice didn't cook all the way so be sure to boil the rice for a while.

I will be making this again for sure!