This dump-and-bake Italian fish with broccoli and rice is an entire meal that cooks together in one dish. With just 5 minutes of prep, you can stir together the raw ingredients and enjoy a healthy, flavorful seafood dinner any night of the week.
If you love easy baked fish recipes, you’ll also want to try this Crispy Oven Fried Fish, a simple 15-Minute Grilled Salmon, or this Honey Maple Glazed Salmon.
Table of Contents
Before You Get Started
A few important tips to set you up for success with this dump-and-bake dinner:
- Use long-grain white rice only. Brown rice, wild rice, and other varieties require different liquid ratios and cooking times. They won’t cook properly with this method.
- Cover the dish tightly with foil. The trapped steam is what cooks the rice. If the seal isn’t tight, steam escapes and the rice can come out undercooked or uneven.
- Thaw frozen fish completely before baking. Pat it dry with paper towels so the Italian seasoning and Parmesan stick properly. Excess moisture can also affect the rice beneath the fillets.
Best Fish for This Recipe
A mild, white fish is the best fit here. Cod and mahi-mahi are my top picks because they’re sturdy enough to hold up to baking and mild enough for picky eaters. The Italian seasonings and creamy rice do most of the flavor work, so the casserole doesn’t taste “fishy” at all. It’s actually more like a classic chicken dinner!
Tilapia and halibut also work well. Just keep an eye on thinner fillets like tilapia, as they may cook a bit faster.
Fresh or frozen fish will both work here. Just make sure frozen fish is fully thawed and patted dry before seasoning.
How to Make Baked Italian Fish and Rice
This is one of those dinners that practically makes itself. You’ll bake the rice and broccoli first, then add the seasoned fish on top to finish. Here’s how it all comes together:
Step 1: Mix the Sauce and Rice
Preheat the oven to 375°F and grease a 9 x 13-inch baking dish with nonstick cooking spray.
In the prepared dish (or in a separate bowl), whisk together the condensed cream of celery soup, water, half of the Italian seasoning, garlic powder, onion powder, salt, and pepper until smooth. This creamy base is what cooks the rice and keeps everything moist as it bakes.
⇢ Don’t have cream of celery soup? Cream of mushroom or cream of chicken soup both work as easy substitutions.
Stir in 1 cup of uncooked long-grain white rice until it’s evenly distributed in the sauce.
Add the entire bag of frozen broccoli florets directly to the dish. You don’t need to thaw them first! Stir everything together so the broccoli is mixed into the rice and sauce.
Step 2: Bake the Rice and Broccoli
Cover the dish tightly with foil and bake for 35 minutes.
⇢ Tight foil is essential. The rice absorbs the liquid and steam as it bakes. If the foil isn’t sealed well, the steam escapes and the rice won’t cook evenly.
Step 3: Season the Fish
While the rice is in the oven, prepare the fish. Pat the fillets dry with paper towels, drizzle with olive oil, and season with salt, pepper, and the remaining Italian seasoning. Sprinkle Parmesan cheese over the top.
⇢ Pat the fish really dry. This helps the seasoning and cheese stick to the surface and prevents excess moisture from making the rice beneath the fillets soggy.
Step 4: Add the Fish and Finish Baking
After the rice has baked for 35 minutes, remove the dish from the oven and give the rice a good stir with a fork. Arrange the seasoned fish fillets right on top of the rice and broccoli.
Cover with foil again and return the dish to the oven for 20-25 more minutes, or until the rice is tender and the fish flakes easily with a fork.
⇢ Try the broiler finish. For a golden, slightly crispy top on the fish, remove the foil during the final 3-5 minutes and transfer the dish to the broiler. This is totally optional, but it’s my favorite way to serve it.
⇢ Rice still a little firm? Add a splash of water (about 2 tablespoons), re-cover with foil, and bake for 5-10 more minutes.
Garnish with fresh herbs (basil or parsley are great) and a squeeze of lemon juice before serving.
My Chicken Broccoli Rice Casserole uses the same dump-and-bake technique with chicken instead of fish. It’s a great option for the poultry lovers in your family!
What to Serve with Fish and Rice
Since this dish includes protein, a vegetable, and a grain all in one pan, you really don’t need much alongside it. That said, a few simple additions can round out the meal nicely.
A simple green salad or a Caesar salad pairs well if you want something fresh on the side. A loaf of crusty bread or garlic bread is perfect for soaking up any extra sauce in the dish. And don’t forget lemon wedges for squeezing over the fish at the table.
We made this tonight and it was awesome and simple to make!
– Mary Anne
Storage and Reheating
Refrigerator: Store leftovers in an airtight container for up to 2-3 days.
Reheating: Cover and reheat in a 350°F oven until warmed through, about 15-20 minutes. Add a splash of water before reheating if the rice looks dry.
Freezing: This dish is not ideal for freezing. The rice and broccoli textures tend to suffer after thawing.
Cooking Just for Two? Cut the ingredients in half and bake everything in an 8-inch square pan. The cooking instructions remain the same.
Frequently Asked Questions
What kind of fish works best for this recipe?
Mild white fish like cod, mahi-mahi, tilapia, or halibut all work well. These varieties are sturdy enough for baking and mild enough that picky eaters tend to enjoy them. Avoid oily or strongly-flavored fish like salmon or mackerel, as the flavor won’t pair as well with the creamy Italian sauce.
Can I use brown rice or wild rice instead of white?
Long-grain white rice is the only type that works with this liquid ratio and baking time. Brown rice and wild rice require more liquid and significantly longer cooking times, so they won’t cook properly using this dump-and-bake method.
Can I use fresh broccoli instead of frozen?
Yes! If using fresh broccoli florets, cut them into small, uniform pieces and add them during the second bake (when you add the fish) rather than at the beginning. Fresh broccoli cooks faster than frozen and could turn mushy if it bakes the full time.
What can I substitute for cream of celery soup?
Cream of mushroom soup and cream of chicken soup are both easy swaps that work well in this recipe. The overall flavor will shift slightly, but the texture and cooking method stay the same.
More Easy Fish Dinners
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Dump-and-Bake Italian Fish and Rice
Equipment
- 9 x 13-Inch Baking Dish
Ingredients
- 1 (10.5 ounce) can condensed cream of celery soup
- 1 ¾ cups water (or low-sodium chicken broth)
- 1 teaspoon Italian seasoning, divided
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 cup uncooked long grain white rice
- 1 (12 ounce) package frozen broccoli florets (or cuts), not thawed
- 4 (4 ounce) white fish fillets (such as cod or mahi-mahi), thawed if frozen
- 1 ½ teaspoons olive oil
- Kosher salt and ground black pepper, to taste
- 1 tablespoon grated Parmesan cheese
- Optional garnish: chopped fresh herbs such as parsley or basil; fresh lemon wedges
Instructions
- Preheat the oven to 375°F. Grease a 9 x 13-inch baking dish with nonstick cooking spray.
- In the prepared dish, whisk together the condensed soup, water, ½ teaspoon of Italian seasoning, garlic powder, onion powder, ½ teaspoon of kosher salt, and ¼ teaspoon of ground black pepper.
- Stir in the uncooked rice and frozen broccoli. Cover tightly with foil.
- Bake for 35 minutes.
- While the rice is in the oven, pat the fish dry and rub with olive oil. Season with salt and pepper to taste, and sprinkle with the remaining ½ teaspoon of Italian seasoning. Sprinkle the Parmesan cheese on top.
- After the rice has baked for 35 minutes, remove the dish from the oven. Fluff the rice gently with a fork, and arrange the fish fillets on top.
- Cover with foil again and return the dish to the oven for 20-25 more minutes, or until the fish flakes easily with a fork and the rice is tender.
- For a crispy finish on the fish, during the final 3-5 minutes of baking time, remove the foil and place the dish under the broiler until the top is golden. Garnish with fresh herbs and a squeeze of fresh lemon juice. Serve immediately.
Notes
- Rice type matters. Use long-grain white rice only. Minute rice, brown rice, and wild rice require different amounts of liquid and won’t cook properly with this method.
- Cover tightly with foil. Trapping steam is the most important part of this recipe. A tight seal keeps the liquid in the dish so the rice can absorb it fully.
- Thaw frozen fish first. Pat it dry with paper towels before seasoning so the Italian seasoning and Parmesan stick properly.
- Soup substitution. Cream of mushroom or cream of chicken soup can be used in place of cream of celery.
- Fresh broccoli works. Cut into small florets and add during the second bake (when you add the fish) to prevent overcooking.
- Broiler finish. For a golden, slightly crispy top on the fish, remove the foil and broil for 3-5 minutes at the end. Watch closely to prevent burning.
- Rice still firm? Add a splash of water (about 2 tablespoons), re-cover tightly, and bake 5-10 more minutes.
- Flavor boost. Add a squeeze of fresh lemon juice, extra Parmesan, a pinch of red pepper flakes, or fresh herbs for even more flavor.
- Cooking Just for Two? Cut the ingredients in half and bake in an 8-inch square pan. The cooking instructions remain the same.
- Storage. Leftovers keep in an airtight container in the refrigerator for 2-3 days. Reheat covered in a 350°F oven. Not recommended for freezing.
Nutrition
Originally published in September, 2018, this post was updated in March, 2026.
Delicious and so easy! Made with sea bass.
Thank you, Kristi! We’re so glad you enjoyed it.
Can I use wild rice ? in place of white rice
Hi Cherie! We don’t recommend it. Wild rice will cook differently and isn’t likely to work well with this dish.
Could tilapia be substituted for the cod or mahi-mahi?
Hi, Celeste! Yes, but the tilapia will cook faster than those other options because it’s thinner. I would wait to add it until the final 15 minutes (instead of with 20-25 minutes remaining). Hope you enjoy!
Thank you Blair for your reply to my comment/question!
Hi can you use royal blend rice (texmex, brown rice and wild rice ) instead of white rice? I’d also prefer to use fresh broccoli florets. Thanks.
Hi, Sharon! The fresh broccoli will be fine. I haven’t tested the royal blend rice, but I wouldn’t recommend it. Brown rice and wild rice have different cooking times and require a different amount of liquid than white rice, so you would need to adjust the liquid and baking time to account for that.
We’re sorry you didn’t enjoy it, Ashley, but appreciate the feedback. This recipe lends well to more seasonings, if desired.