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
Scale
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
