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Baked Fish and Rice

 Baked Fish and Rice
"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."
4 ServingsPrep: 5 min. Bake: 35 min.


  • 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


  • 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,

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Baked Fish and Rice (continued)

Nutritional Facts: 31 g carbohydrate, 2 g fiber, 29 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.