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.
Have you ever used cooked rice in this dish? We eat a lot of rice (my son does not like potatoes at all), so I frequently have rice as the side… with plenty of leftovers.
Hi, Meg! No, I haven’t tried it with cooked rice. You can probably make the same recipe with cooked rice; however, the final texture will be completely different. The uncooked rice absorbs the liquid in the dish as it bakes, which the cooked rice would not do. 🙂
Hi Blair,
Just wondering if fresh broccoli would work ok, as that’s what I have on hand.
Thank you for all of your wonderful recipes!
Hi, Alicia! Yes, the fresh broccoli should work fine! It may cook in less time than the frozen broccoli, which isn’t a big deal if you don’t mind it really soft. 🙂
I think I will try this with cauliflower rice. What do you think?
Hi, Mary! I haven’t tried it that way, but it might work. You may want to omit the water called for in the recipe, though. Cauliflower rice will release extra liquid as it cooks, and it will not absorb liquid like the rice does. You don’t really need to pre-cook the cauliflower rice like you do the regular rice, either. Just cook it all together until the fish is done. Hope it works!
It did work with cauliflower rice! I used frozen cauliflower rice and fresh broccoli with the other ingredients you recommended. Both my husband and I loved it. This will be a go to for me!
Wonderful! Thanks for letting me know, Mary. So glad that you enjoyed it. 🙂
Imani: can I use almond milk instead of celery cream soup The sodium is too high It sounds very good
Hi, Imani! I honestly don’t know how it would turn out with the almond milk. You would need to add a good amount of additional seasoning to the dish, since the celery soup includes a lot of spices/herbs/seasonings. The soup also makes the rice creamy and thick, so it wouldn’t be as creamy without that ingredient. It might still taste good — just different! 🙂
wow! Will Prepare for tonight dinner. Thanks for sharing.
I would like to use brown rice. Would I need to add more liquid?
Hi, Rosemary! You don’t need any more liquid for the brown rice, but you will need to increase the baking time by about twice as long.
I am making this tomight Changed a few things because I used what I had on hand.. I used cream of chicken and cream of mushroom. Used spinach did not have broccoli. Can’t wait to eat ????. Yummy. Happy I found this because I would of never thought of a one pot meal making fish and rice. Always cooked it separate
Thank you ????
Thanks, Michelle! I hope you loved it!
I would like to use instant brown rice. What changes to this recipe should i make?
Hi, Angela! That’s tough, because the instant rice will not absorb liquid in the same way that the long grain white rice will. You would need to reduce the amount of water and celery soup used in the recipe, but I can’t give you specific proportions because I’ve never tested it myself. The instant rice probably won’t need a full 50-55 minutes in the oven, either — it will cook much faster. Maybe a total of 30 minutes for the instant rice (again, that’s just a guess). 🙂
Cooking this for a second time tonight. So easy and tasty. Thanks Blair
That’s great, Colleen! Thank you!????
We made this tonight and it was awesome and simple to make!
Thanks, Mary Anne!
Hi, Joanna! It just sounds like it’s not done cooking. When the rice is finished, it will be tender and soft and it will have absorbed the liquid. You just need to leave it in the oven longer. Hope that helps! 🙂
Going to try this tonight
Thankyou for sharing
That’s great, Ashley! Enjoy! 🙂
I need to use a low cooker, can anyone help? TIA!
Hi, Jill! I’ve never tried this recipe with a slow cooker, so unfortunately I can’t offer specific cook times. That said, I would start by adding the rice and broccoli mixture first (since it will likely need a longer cooking time than the fish). Long grain white rice will probably take about 1.5-2 hours on HIGH or 3-4 hours on LOW. The fish may only need about 2 hours on LOW or 1 hour on HIGH, so you’d want to add that towards the end. Since cooking times on Crock Pots vary greatly (depending on the type of the pot and the temperature that it runs), it will be important to check the dish regularly so that you can turn it off once the fish is done. Otherwise, fish is a really easy protein to overcook, and then it will become dry. Let me know if you end up giving it a try! 🙂
Thanks for your suggestions Blair! I will definitely post after I have tried this.
Excellent! Enjoy. 🙂
“SLOW” cooker, sorry!
Hi can the celery cream soup be substituted for something else as Iita not something I regularly stock it
Hi, Chloe! You can substitute with any other flavor of condensed soup (such as cream of mushroom), but if you don’t have any soup like that, you can just use an equal amount of chicken broth. It won’t have the same flavor or texture, but it will still work! Enjoy. 🙂
Hi, made this tonight, it’s delicious minus the rice in the edges being hard and crunchy, any recommendations? I honestly don’t think cooking it longer it the answer as all of the liquid is gone.
Hi, Amy! I don’t have any specific recommendations. The rice gets crispy on the edges kind of like the noodles in a casserole get crispy on the edges and on top. Some folks think those are the best (my husband included). 🙂 If your rice was cooked throughout the dish and you enjoyed the flavor, I wouldn’t change a thing!
Spectacular recipe! I used wild rice blend and added mushrooms and green peppers and used fresh broccoli. Doubled the rice. 5 large pieces of cod. All of her seasonings. 1 can soup but doubled the water.
So yummy! Thank you!
Thanks, Leah! I’m so glad that you enjoyed it!
Can this dish be frozen and reheated in the microwave?
Yes, you can do that. I find that broccoli and rice can be kind of mushy when thawed and reheated, though. It definitely wouldn’t be my first choice. 🙂
It was good. I used pollock. But, some of the rice was not cooked. It has been in the oven for hours, too. I was thinking about cooking the rice first, but read your comment that then it would not absorb the liquid (soup mix), but don’t know how else to ensure the rice is cooked. Higher temperature, longer time, before putting fish on top?
We’re sorry to hear this! Did you use uncooked long-grain rice? Also, be sure to cover the dish very tightly so that none of the steam escapes as it cooks. We hope you give this another try!
Thank you for this recipe! My whole family loved it. We replaced the can of celery soup with a can of full fat coconut milk. No extra seasoning needed, it was just enough flavor for us.
We’re so glad it turned out well, Wendy!