Easy Baked Fish Recipe - Allrecipes.com
Easy Baked Fish Recipe
  • READY IN 40 mins

Easy Baked Fish

Recipe by  

"Fast, easy fish dish."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    25 mins
  • READY IN

    40 mins

Directions

  1. Preheat oven to 450 degrees F (230 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  2. Heat chicken broth, butter, wine, lemon juice, basil, salt, and black pepper in a saucepan over medium heat until butter is melted, about 5 minutes.
  3. Stir rice, onion, bell pepper, peas, and garlic in prepared baking dish. Arrange sole fillets over rice mixture and top with tomato slices. Pour butter mixture over fish, rice, and vegetables. Cover baking dish with aluminum foil.
  4. Bake in preheated oven until fish is easily flaked with a fork and rice is tender, 20 to 25 minutes. Serve with lemon wedges.
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Reviews More Reviews

Most Helpful Positive Review
Apr 06, 2014

It was delicious! Pre cooked some wild/basmati rice with veggie stock. For the fish topping used cherry tomatoes sautéed with onion and garlic.

 
Most Helpful Critical Review
Mar 18, 2014

Quite nice! used brown rice which I had already cooked for the bed as I wasn't sure if the minute rice would just soak up all the tasty sauce.

 

8 Ratings

Apr 15, 2014

I tried this and my family simple loved it. Instead of white wine i used sherry wine. I also used parboiled rice boiled 5 mins in chicken broth then I mixed in pan. It was simple delicious!!!

 
Nov 21, 2014

Everything turned out fine except for the rice! Pay attention to the reviews that said that used cooked rice - that's absolutely essential! Instant rice (I used Uncle Ben's) just doesn't have enough time or liquid to cook properly! Also, the 15 minutes of prep time is ridiculous - give yourself at least 1/2 hour to prep the veggies.

 
Oct 18, 2014

Well, in short, Yum! Well, my husband didn't like it (but he says he doesn't like fish!) I was anxious to try this, as it had no bad reviews or change suggestions. Well, someone mentioned cooking the rice ahead (which I did). I made a few substitutions, but purely out of necessity. I couldn't get sole, so used orange roughy. I used cooking sherry- no white wine. Oh, and I accidentally got green pepper. I don't know if red bell was called for because of color or taste, but it was still good- and colorful! I was surprised that the tomato was not merely decorative, but added a nice flavor. Once again, it made a nice, colorful presentation. I also loved having the side dish built in! The butter sauce may have 'slid' off- I sprinkled a little garlic powder on my serving after cooking. Ok, one more little thing: I like my veggies crisp, but it would have been nice if the bell pepper had been just a little softer. In summary, a great dish!!

 
Aug 12, 2014

Just made this tonight and we loved it, no need to change anything and I'll definitely be making this again. Thank you for sharing :)

 
Aug 10, 2014

Tried this for the first time. I was a bit concerned there may not have been enough liquid for the rice and vegies, the texture and doneness was just fine. I did everything according the directions and the ingredients and my family absolutely loved it. Definitely will be making this one again.

 

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Nutrition

  • Calories
  • 393 kcal
  • 20%
  • Carbohydrates
  • 38.2 g
  • 12%
  • Cholesterol
  • 91 mg
  • 30%
  • Fat
  • 13.6 g
  • 21%
  • Fiber
  • 3.8 g
  • 15%
  • Protein
  • 27.1 g
  • 54%
  • Sodium
  • 635 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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