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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."
  • Total Time
    Prep: 5 min. Bake: 35 min.
  • Makes
    4 servings

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 11x7-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.
Nutrition Facts
1 cup: 392 calories, 16g fat (6g saturated fat), 81mg cholesterol, 722mg sodium, 31g carbohydrate (2g sugars, 2g fiber), 29g protein.

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Reviews

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Average Rating:
  • Ellen
    Jun 20, 2020

    I have been making this since the early 90's. I have learned that just using "minute rice" works well. Pour broth mixture in casserole dish add broccoli , rice , onions and fish and cook for 20-30 mins. Then top with remaining ingredients and enjoy! I normally double the recipe because the family LOVES this recipe.

  • Christine
    May 15, 2020

    Delicious and easy. I didn’t have any broccoli but I did have asparagus! I diced up the asparagus into once size pieces and used that in place. It was amazing and my family ate every morsel. No leftovers! Perfect recipe for a fast delicious meal! Thank you!

  • Mary
    Aug 29, 2019

    Love this dish! Will be making it again.

  • Lillian
    Feb 7, 2019

    Ok, this dish was AMAZING!!!!!! Flavorful, not soggy, the Fried French Onions gave it the perfect amount of crunch! This dish literally exceeded my expectations. And it is something entirely different than what we are used to eating! I am so glad that I stumbled across this recipe online. It will now be made regularly in our home.

  • Constance
    Dec 15, 2018

    I made this dish as one of the dinner nights during our celebration of Sukkot (Feast of Tabernacles) and it was such a hit! I didn't use the fried onion as most of my family do not care for those but no need...full flavor and flaky tender fish made this dish one I'll definitely repeat!

  • Fostersds1
    Jan 7, 2016

    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.

  • Jewels45
    Oct 20, 2015

    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.

  • PatKensley
    Jan 8, 2015

    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.

  • Buster-Crepe
    Sep 19, 2014

    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.

  • dccookin
    Feb 27, 2014

    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.