Baked Fish (Cod) and Rice

Photo: psfreeman

Simple-to-fix meal-in-one: fish and rice are a tasty change of pace from traditional meat-and-potatoes. From Jo Groth: Plainfield, Iowa. Recipe published in Quick Cooking March/April 1998.

Yield: 4 servings
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Ingredients

  • 1 1/2 cup(s) chicken broth
  • 1/2 cup(s) uncooked long grain rice
  • 1/4 teaspoon(s) Italian seasoning
  • 1/4 teaspoon(s) garlic powder
  • 3 cup(s) frozen chopped broccoli, thawed and drained
  • 1 tablespoon(s) grated Parmesan cheese
  • 1 can(s) (2.8 ounces) french-fried onions, divided
  • 1 pound(s) cod
  • 1 dash(es) paprika
  • 1/2 cup(s) shredded cheddar cheese

Preparation

  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.


January 2013

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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