Description
Baked Fish Rice is a wholesome one-dish meal combining tender white fish fillets baked atop fragrant, spiced long-grain rice cooked in vegetable broth. This comforting and flavorful recipe is simple to prepare and melds subtle spices like paprika and turmeric with fresh herbs and lemon for a light yet satisfying dinner perfect for any day of the week.
Ingredients
Rice and Broth
- 1 1/2 cups long-grain white rice
- 2 cups vegetable broth (or chicken broth)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1/2 tsp paprika
- 1/2 tsp turmeric or saffron (optional for color and flavor)
- Salt and pepper to taste
Fish
- 4 fish fillets (such as cod, tilapia, or any mild white fish)
- 1 tbsp olive oil
- 1 tsp lemon juice
- 1 tsp dried thyme (or any herbs of your choice)
- Salt and pepper to taste
To Garnish
- Fresh parsley, chopped
- Lemon wedges
Instructions
- Prepare the Rice: Preheat the oven to 375°F (190°C). This sets the proper temperature for baking both the rice and fish together in one dish.
- Sauté Aromatics: In a large oven-safe dish, heat the olive oil over medium heat on the stovetop. Add the finely chopped onion and minced garlic, sautéing for 2-3 minutes until softened and fragrant.
- Add Rice and Spices: Stir in the long-grain rice, paprika, and turmeric or saffron if using, coating the rice evenly with the oil and spices to build flavor.
- Add Broth and Start Baking Rice: Pour in the vegetable broth, season with salt and pepper, and bring the mixture to a boil on the stovetop. Once boiling, cover the dish with a lid or foil and transfer it to the preheated oven. Bake the rice for 20 minutes to start the cooking process.
- Prepare the Fish: While the rice bakes, drizzle the fish fillets with olive oil and lemon juice. Sprinkle thyme, salt, and pepper evenly over the fish to season.
- Add Fish and Finish Baking: After the initial 20 minutes, remove the dish from the oven and carefully arrange the seasoned fish fillets on top of the partially cooked rice. Return the dish to the oven and bake for an additional 15-20 minutes until the fish is fully cooked (internal temperature of 145°F or 63°C) and rice is tender.
- Rest the Dish: Remove from oven and let the dish rest for 5 minutes. This allows the flavors to settle and the rice to finish absorbing any remaining liquid.
- Garnish and Serve: Sprinkle with freshly chopped parsley and serve with lemon wedges on the side for added brightness.
- Optional Serving Suggestions: Accompany the baked fish rice with steamed vegetables or a fresh salad to complete the meal.
Notes
- Using a thick oven-safe dish helps maintain even cooking and prevents burning.
- Vegetable or chicken broth can be substituted based on preference or dietary needs.
- Turmeric or saffron adds appealing color and subtle flavor but can be omitted if unavailable.
- You can use any mild white fish fillets such as cod, tilapia, or haddock.
- Letting the dish rest after baking improves texture and flavor melding.
- Check fish doneness with a thermometer or ensure flakes easily with a fork.
- Adding fresh herbs at the end keeps their flavor bright and fresh.
