RICE SEASONING FOR FISH RECIPES

Name: Baked Fish and Rice
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 4 servings.
Ingredients: 1-1/2 cups chicken broth; 1/2 cup uncooked long grain rice; 1/4 teaspoon Italian seasoning; 1/4 teaspoon garlic powder; 3 cups frozen chopped broccoli, thawed and drained; 1 tablespoon grated Parmesan cheese; 1 can (2.8 ounces) french-fried onions, divided; 1 pound cod; Dash paprika; 1/2 cup shredded cheddar cheese

BAKED FISH AND RICE RECIPE: HOW TO MAKE IT

Baked Fish and Rice Recipe: How to Make It image

"I just recently tried this simple-to-fix meal-in-one, and it was an instant hit here at our house," states Jo Groth of Plainfield, Iowa. "Fish and rice are a tasty change of pace from traditional meat-and-potato fare."

Provided by Taste of Home

Categories Dinner

Total Time 40 minutes

Prep Time 5 minutes

Cook Time 35 minutes

Yield 4 servings.

Number Of Ingredients 10

Ingredients

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

Steps:

In a large saucepan, combine the broth, rice, Italian seasoning and garlic powder, bring to a boil. Transfer to a greased 11x7-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., 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.

Nutrition Facts : Calories 392 calories, FatContent 16g fat (6g saturated fat), CholesterolContent 81mg cholesterol, SodiumContent 722mg sodium, CarbohydrateContent 31g carbohydrate (2g sugars, FiberContent 2g fiber), ProteinContent 29g protein.

LEMON PEPPER FISH & BUTTER LEMON RICE | JUST A PINCH

Lemon Pepper Fish & Butter Lemon Rice | Just A Pinch image

Found this on creolecontessa.com

Provided by Tia Johnson @MsTia11

Categories Fish

Prep Time 5 minutes

Cook Time 25 minutes

Yield 4

Number Of Ingredients 17

Ingredients

4 - white fish fillets
1 teaspoon(s) olive oil, extra virgin
1 teaspoon(s) lemon pepper
1 teaspoon(s) creole seasoning
1 teaspoon(s) black pepper
1 teaspoon(s) garlic powder
1 pinch(es) cayenne pepper
1 - lemon, juiced
1/2 stick(s) butter
slice(s) lemon wedges
FOR THE RICE
4 1/2 cup(s) chicken broth, low salt
3 cup(s) rice
1 - lemon, juiced
1 stick(s) butter
2 teaspoon(s) dried parsley
1 teaspoon(s) black pepper

Steps:

Rinse fish and pat dry. Mix seasoning blend and set aside. Coat fish and olive oil and lemon juice. Season both sides of fish with spice blend. Marinate fish in the refrigerator covered for 1 hour or overnight. Preheat oven to 425 degrees. Remove fish from refrigerator and bring to room temperature. Top fish with butter wedges and sliced lemon. Bake fish at 425 degrees for 25 minutes. Broil for 2 minutes to brown the top of the fish.
FOR THE RICE Add broth, butter, lemon juice, parsley and spices to water, bring to boil. Stir in rice, cover, reduce heat to low and cook 17 minutes. Turn off fire. Allow rice to steam about 5 more minutes

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