Baked Fish and Rice Recipe
- 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
- 1. 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.
- 2. 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.
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.
Reviews for Baked Fish and Rice
"This dish was AWESOME! We generally don't like fish, but we are trying to eat more healthy. My son gave it 5 1/2 stars and my husband agreed.I didn't quite have enough fish, so I added some shelled shrimp under the fish. They turned out great.This one is definitely a keeper."
"Thanks to Jo G., I've been making this delicious recipe since the early 00's when I saw it in a magazine. My Mom and me's FAVORITE fish dish, and ONE OF MY ALL-TIME FAVORITE RECIPES!!! The rice always comes out great for me. Only thing is, I add way more french fried onions both in and on top because I love the crunchy flavor. Bouillon cubes are more flavorful than canned broth. Sometimes I use cod, sometimes haddock - both good."
"I increased the amount of rice to 3/4 cup and it was perfect . . . not too dry and not too watery. I just rinsed the broccoli so it was not completely thawed and I think this gave more moisture to the rice. My family loved this dish. It was tasty, flavourful, and they loved the veggies. I will definitely be making this again."
"I made this dish yesterday. I took note about the complaints of under done rice and one of it being watery. I believe there is a connection to these and the solution is: Rather than bring the rice to a boil and pull it from the heat, I left it at a medium boil for 3 minutes and then pulled it. I used Jasmati long grain rice. I changed nothing else in the recipe except the cooking time of the rice at the start. The dish was nothing short of perfect."
"We are not fish people, and yet I really liked this! There was a lot of flavor. Mine turned out a little watery, but that didn't take away from the dish."
"We used cod next time we'll try to follow the recipe"
"We used cod next time we'll try to follow the recipe"
"We both enjoyed this fish dish- it's rather mild, but the onions give it a nice crunch and the melty cheese and broccoli round it out nicely. My husband has requested I make this again very soon."
"Made this several times. Not a show-stopper, but a nice and simple way to incorporate more fish into our menu. I'm making homemade crispy onions by dipping the onions in egg and panko and baking them till crispy before adding to the fish dish."
"Great! I took the other suggestions and used instant brown rice instead of long grain rice. Also used seafood seasoning to season fillets with."
"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!"
"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."
"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."
"I may even use quick rice next time."
"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."
"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."
"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!"
"Sounds wonderful! My family and I love fish/seafood dishes. Will try with cod first, then possibly again with tilapia. Thank you"
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.