Rice Baked with Fish
by Editorial Staff
If you like to cook fish, but prefer rice as a side dish, then this option for cooking fish with rice in the oven will perfectly diversify the menu without changing your preferences.
Servings: 6
Ingredients
- Vegetable oil – 3 tbsp
- Green onions (chopped) – 2 pcs.
- Mushrooms (sliced) – 200 g
- Onions (shredded) – 1 pc.
- Celery stalk (chopped) – 1/2 tbsp
- Garlic (chopped) – 2 cloves
- Rice – 1/2 cup
- Tomatoes (canned without skin, chopped) – 350 g
- Salt – 1/2 teaspoon.
- Ground black pepper – 1/4 teaspoon.
- Cayenne pepper – 1/8 teaspoon
- Fillet of any sea fish – 500 g
- Fresh parsley (chopped) – 1/4 cup
- Lemon wedges
Directions
- Heat oil in a large skillet over medium-high heat. Put onion, garlic, and celery in a preheated pan. Fry for about 1 minute, add mushrooms, fry for about 3-4 minutes.
- Add rice to the pan with vegetables, fry, stirring occasionally, for about 5 minutes, until the rice is light brown. Add tomatoes with juice, cayenne, and black pepper, salt to the rice.
- Lightly grease the heat-resistant form with vegetable oil, put the fish fillets in the center, and put the rice mixture on the sides.
- Cover the dishes with foil, put in the oven, and bake at 200 degrees for about 45-50 minutes (until the rice is cooked). Leave the baked rice for 5 minutes at room temperature before serving. Serve oven-baked fish rice with baked vegetables, sprinkle with chopped parsley and garnish with lemon wedges.
Enjoy your meal!
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