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Herb Baked Fish & Rice Recipe
|Hot chicken broth||1 1⁄2 Cup (24 tbs)|
|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)|
|Canned french fried onions||2 3⁄4 Ounce (1 Can)|
|Grated parmesan cheese||1 Tablespoon|
|Unbreaded fish fillets||1 Pound, thawed if frozen|
|Shredded cheddar cheese||2 Ounce (1/2 Cup)|
Serving size: Complete recipe
Calories 1605 Calories from Fat 622
% Daily Value*
Total Fat 71 g109.1%
Saturated Fat 21.4 g107.1%
Trans Fat 0 g
Cholesterol 354 mg
Sodium 1970.8 mg82.1%
Total Carbohydrates 99 g32.9%
Dietary Fiber 10.2 g40.9%
Sugars 2.4 g
Protein 135 g269.7%
Vitamin A 184.3% Vitamin C 436.3%
Calcium 97.7% Iron 28.6%
*Based on a 2000 Calorie diet
In 12X8-inch baking dish, combine hot broth, uncooked rice and seasonings.
Bake, covered, for 10 minutes. Top with broccoli, 1/2can French Fried Onions and the Parmesan cheese.
Place fish fillets diagonally down center of dish; sprinkle fish lightly with paprika.
Bake, covered, 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.