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!


DishMain Ingredient


 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


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.