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Baked Fish with Italian Rice
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Prep Time:
5 minutes
Total Time:
30 minutes
Try this flaky baked Italian fish with rice from Betty Crocker's heart healthy cookbook!
Ingredients:
  • 2 tablespoons water
  • 1 medium onion, chopped (1/2 cup)
  • 3 cups cooked brown or white rice
  • 1 can (14 1/2 ounces) no-salt-added Italian-style stewed tomatoes, undrained
  • 1 teaspoon Italian seasoning, crumbled
  • 6 mackerel, snapper, tilapia, sturgeon or any fish fillets, 1/4 inch thick (about 1 pound)
  • 1 1/2 teaspoons canola or soybean oil
  • 1/2 teaspoon paprika
Instructions:
  • Preheat the oven to 400°. In a 2 1/2-quart saucepan, bring water to a boil over medium-high heat. Saute onion in the boiling water until crisp-tender. Add rice, tomatoes, and Italian seasoning; cook until heated through.
  • Spread the rice mixture evenly in a 13x9x2 inch rectangular baking dish without greasing it. Lay the fish fillets on top of the rice mixture, then brush the fish with oil and sprinkle with paprika.
  • Bake for 20-25 minutes, or until the fish flakes easily with a fork, covered.

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