Baked Fish with Parsley Rice Recipe

Baked Fish with Parsley Rice! - A delightfully tasty seafood and rice combination that you wouldn’t want to miss! Try the Baked Fish with Parsley Rice. You will love it!

Summary

Servings6Cuisine
CourseMethod
DishMain Ingredient

Ingredients

 Long grain rice1⁄2 Pound (225 Grams Or 1 Cup)
 Water1 Pint (500 Milliliter Or 2 1/2 Cups)
 Salt1 Teaspoon (5 Milliliter)
 Chopped parsley2 Tablespoon (10 Grams)
 Butter/Margarine3 Ounce (75 Grams Or 6 Tablespoons)
 Tomatoes1 1⁄2 Pound, peeled and chopped (675 Grams)
 Powdered nutmeg1 Pinch
 White fish1⁄2 Pound (450 Gram)
 Garlic salt1 Pinch
 Basil1 Pinch
 Breadcrumbs2 Ounce (50 Grams Or 1 Cup)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size

Calories 320 Calories from Fat 113

% Daily Value*

Total Fat 13 g19.7%

Saturated Fat 7.6 g37.8%

Trans Fat 0 g

Cholesterol 55.8 mg

Sodium 525.2 mg21.9%

Total Carbohydrates 40 g13.2%

Dietary Fiber 1.8 g7.1%

Sugars 3.5 g

Protein 11 g22.8%

Vitamin A 35.3% Vitamin C 35.1%

Calcium 5.8% Iron 7.9%

*Based on a 2000 Calorie diet

Directions

1 Preheat the oven to 200°C, 400°F, gas 6.
2 Put the rice, water and salt in a pan, bring to the boil and stir once.
Lower the heat to a simmer, cover and cook for 15 minutes or until the rice is tender and all the liquid is absorbed.
3 Add the chopped parsley and 25 g (1 oz) (2 tablespoons) of the fat to the rice and mix well.
4 Grease an ovenproof dish with 25 g (1 oz) (2 tablespoons) of the fat and place half the rice in the bottom.
Cover with half of the tomatoes and season with salt, pepper and nutmeg.
5 Cut the fish into small thin slices and place on top of the tomatoes.
Season with salt, pepper, garlic salt and basil, cover with the remaining tomatoes and rice.
6 Season the breadcrumbs and sprinkle them over the top.
Dot with the rest of the fat and cover with foil.
Bake in the preheated oven for 20 minutes.
7 Remove the foil and place under a hot grill (broiler) for 2-3 minutes until browned on top.
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