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Herb Baked Fish & Rice Recipe
|Chicken bouillon||1 1⁄2 Cup (24 tbs) (Hot)|
|Uncooked regular rice||1⁄2 Cup (8 tbs)|
|Italian seasoning||1⁄4 Teaspoon|
|Garlic powder||1⁄4 Teaspoon|
|Frozen chopped broccoli||10 Ounce, thawed and drained (1 Package)|
|French fried onions||2 4⁄5 Ounce (1 Can)|
|Grated parmesan cheese||1 Tablespoon|
|Fish fillets||1 Pound (Unbreaded, Thawed If Frozen)|
|Shredded cheddar cheese||2 Ounce (1/2 Cup)|
Calories 681 Calories from Fat 205
% Daily Value*
Total Fat 23 g35.4%
Saturated Fat 8 g40%
Trans Fat 0 g
Cholesterol 192.4 mg
Sodium 884.6 mg36.9%
Total Carbohydrates 56 g18.8%
Dietary Fiber 6.1 g24.2%
Sugars 3.5 g
Protein 64 g127.1%
Vitamin A 118.6% Vitamin C 221.7%
Calcium 51.2% Iron 12.3%
*Based on a 2000 Calorie diet
In 8xl2-inch baking dish, combine hot bouillon, uncooked rice and seasonings.
Bake, covered, at 375° for 10 minutes.
Top with broccoli, 1/2 can French Fried Onions and the Parmesan cheese.
Place fish fillets diagonally down center of dish; sprinkle fish lightly with paprika.
Bake, covered, at 375° for 20 to 25 minutes or until fish flakes easily with fork.
Top fish with Cheddar cheese and remaining onions; bake, uncovered, 3 minutes or until onions are golden brown.