If you are craving a comforting, hearty meal that feels like a warm hug, this Baked Fish Rice Recipe is just what you need. It’s a wonderful one-dish wonder where tender, flaky fish bakes atop fragrant, perfectly seasoned rice, blending vibrant spices and fresh herbs to create a dish bursting with flavor and color. Whether you’re cooking for family or friends, this recipe is a guaranteed winner that’s simple enough for any weekday dinner yet impressive enough to serve for guests. Once you’ve tried this baked fish rice recipe, you’ll find yourself coming back to it again and again.
Ingredients You’ll Need
The beauty of this Baked Fish Rice Recipe is in its simplicity. Each ingredient plays a vital role, whether adding flavor, texture, color, or moisture. These components come together effortlessly to create a balanced and satisfying dish.
- Long-grain white rice: The perfect base for fluffy, separate grains that soak up all the wonderful juices.
- Vegetable broth: Adds a savory depth that plain water simply cannot match.
- Small onion: Finely chopped to release sweetness and aroma when sautéed.
- Garlic cloves: Minced fresh for a punch of flavor that lifts the entire dish.
- Olive oil: Used twice—for sautéing and drizzling over the fish—to bring richness and moisture.
- Paprika: Infuses the rice with a warm, smoky note and gorgeous color.
- Turmeric or saffron (optional): Adds a lovely golden hue and subtle earthiness that brightens the dish visually and in taste.
- Salt and pepper: Essential for seasoning the rice and fish to perfection.
- White fish fillets: Choose mild, flaky varieties like cod or tilapia that bake beautifully without overpowering flavors.
- Lemon juice: Adds brightness and a gentle tang that balances the richness.
- Dried thyme: Offers an herbal lift that pairs beautifully with fish and rice alike.
- Fresh parsley: For a burst of color and freshness when serving.
- Lemon wedges: To squeeze on top for extra zing just before eating.
How to Make Baked Fish Rice Recipe
Step 1: Prepare the Rice
Start by preheating your oven to 375°F (190°C) to make sure it’s hot and ready when it’s time to bake. Then, in a large oven-safe dish, heat a tablespoon of olive oil over medium heat. Add the finely chopped onion and minced garlic, sautéing them for about 2 to 3 minutes until they’re soft and fragrant. This soft, aromatic base is what makes your rice tasty rather than bland.
Step 2: Add and Season the Rice
Next, stir in the long-grain white rice, paprika, and your choice of turmeric or saffron if using. Make sure the rice grains get well-coated with the oil and spices for even flavor distribution. These spices don’t just add color but also deepen the flavor profile beautifully.
Step 3: Pour in the Broth and Bake Rice
Pour the vegetable broth into the dish, and season with salt and pepper to taste. Give everything a quick stir and bring the mixture to a boil on the stovetop. Once boiling, cover the dish tightly with a lid or foil to trap the steam, then transfer it to the oven. Let it bake for about 20 minutes so the rice starts absorbing all those aromatic flavors.
Step 4: Prepare the Fish
While the rice is baking, get your fish fillets ready. Drizzle them with olive oil, squeeze fresh lemon juice over, and sprinkle with dried thyme along with salt and pepper. This simple marinade accentuates the natural taste of the fish and keeps it moist during baking.
Step 5: Bake Fish on Rice
After the rice has baked partially, take the dish out and carefully lay the seasoned fish fillets on top of the rice. Return the dish to the oven and bake everything together for another 15 to 20 minutes. The fish should be fully cooked and flaky, and the rice tender—this final baking melds the flavors perfectly.
Step 6: Rest and Garnish
Remove the freshly baked dish from the oven and let it rest for about 5 minutes. This little pause allows the flavors to settle and the rice to finish cooking gently. Finally, sprinkle chopped fresh parsley on top and serve lemon wedges on the side for that extra zesty pop.
How to Serve Baked Fish Rice Recipe
Garnishes
Fresh parsley is a simple yet fantastic garnish that adds a burst of green vibrance and a subtle herbaceous note that complements fish beautifully. Lemon wedges are essential for allowing each person to add a fresh splash of acidity, brightening every bite and balancing the richness of the dish.
Side Dishes
This baked fish rice recipe pairs wonderfully with crisp, lightly steamed vegetables like green beans or asparagus. For something refreshing, a simple mixed greens salad with a lemon vinaigrette mirrors the bright flavors of the fish and rice, rounding out the meal perfectly.
Creative Ways to Present
For a special occasion, try serving this Baked Fish Rice Recipe in individual ramekins or small cast iron skillets for a rustic, personal touch. You can also layer the fish and rice in a deep baking dish for a family-style presentation that invites everyone to dig in and share the warmth and comfort.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, store them in an airtight container in the refrigerator. The Baked Fish Rice Recipe keeps well for up to 2 days, allowing you to enjoy a delicious, hassle-free meal the next day.
Freezing
While the fish and rice are best fresh, you can freeze leftovers if needed. Place the cooled dish in a freezer-safe container and freeze for up to a month. To preserve texture, consider freezing the rice and fish separately if possible.
Reheating
Reheat leftovers gently in the oven at 325°F (160°C) with a cover to retain moisture, or use a microwave with a damp paper towel over the dish. Reheating slowly helps prevent the fish from drying out and keeps the rice fluffy.
FAQs
Can I use other types of rice in the Baked Fish Rice Recipe?
Long-grain white rice works best here because it cooks up fluffy and separate, but you can experiment with basmati or jasmine rice for added aroma. Just adjust the cooking liquid slightly to account for the rice variety’s different absorption.
What fish is best for this recipe?
Mild white fish like cod, tilapia, or haddock are excellent choices because they are flaky, bake evenly, and won’t overpower the dish’s delicate flavors. Avoid fish with strong flavors, like salmon, to keep the balance as intended.
Can I make this recipe vegetarian or vegan?
Absolutely! Swap the fish for firm tofu or hearty vegetables like zucchini and bell peppers. Use vegetable broth and olive oil to keep it vegan-friendly while still delicious.
Is it necessary to pre-sauté the onions and garlic?
Pre-sautéing softens the onions and garlic and brings out their natural sweetness, which adds a richer flavor to the rice. You can skip it in a pinch, but the dish won’t be quite as flavorful.
How can I tell when the fish is fully cooked?
The fish should be opaque and flake easily when tested with a fork. An internal temperature of 145°F (63°C) is the safe and perfect indicator that your fish is done baking.
Final Thoughts
This Baked Fish Rice Recipe is one of those comforting meals that feels like a celebration of simple, fresh ingredients coming together magically in your oven. It’s straightforward to make but packed with flavors that invite smiles and conversation at the dinner table. I wholeheartedly encourage you to try it soon—you might just find your new favorite weeknight dish that warms both heart and soul.
Print
Baked Fish Rice Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
This Baked Fish Rice recipe combines tender, flaky fish fillets with flavorful, spiced rice baked together in one dish. Infused with garlic, onion, paprika, and optional turmeric or saffron for a beautiful color and subtle aroma, this easy-to-make meal is perfect for a nutritious and satisfying dinner. Garnished with fresh parsley and lemon wedges, it’s a wholesome, family-friendly dish that highlights the simplicity and deliciousness of baking.
Ingredients
For the Rice
- 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
For the 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
For Garnish and Serving
- Fresh parsley, chopped
- Lemon wedges
Instructions
- Prepare the Rice: Preheat your oven to 375°F (190°C) to get it ready for baking.
- Sauté Aromatics: Heat olive oil in a large oven-safe dish over medium heat. 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 along with paprika and turmeric or saffron if using. Coat the rice evenly with oil and spices for enhanced flavor and color.
- Add Broth and Bake Rice: Pour in the vegetable broth, season well with salt and pepper, and bring the mixture to a boil on the stovetop. Once boiling, cover the dish with a lid or aluminum foil and transfer it to the preheated oven. Bake for 20 minutes to allow the rice to partially cook.
- Prepare the Fish: While the rice bakes, drizzle the fish fillets with olive oil and lemon juice, then sprinkle with dried thyme, salt, and pepper for seasoning.
- Add Fish and Continue Baking: After the initial 20 minutes, carefully remove the dish from the oven. 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, or until the fish reaches an internal temperature of 145°F (63°C) and the rice is tender.
- Rest: Remove the dish from the oven and allow it to rest for 5 minutes to let the flavors meld and the dish settle.
- Serve and Garnish: Sprinkle fresh chopped parsley over the top and serve with fresh lemon wedges on the side for added brightness.
- Optional Serving Suggestion: Serve alongside steamed vegetables or a fresh salad for a balanced, complete meal.
Notes
- You can substitute vegetable broth with chicken broth for a richer flavor.
- Using turmeric or saffron is optional but adds lovely color and subtle flavor to the rice.
- Make sure to check the fish’s internal temperature to ensure it’s properly cooked and safe to eat.
- If you don’t have an oven-safe dish, you can transfer the rice mixture to a baking dish before baking.
- Feel free to use your preferred herbs such as dill or parsley instead of thyme for variation.
- Leftovers can be refrigerated and reheated, but the fish is best eaten fresh.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
