Dump-and-Bake Italian Fish Recipe with Broccoli and Rice

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4.39 from 13 votes

Dump-and-Bake Italian Fish Recipe with Broccoli and Rice

This Dump-and-Bake Italian Fish Recipe with Broccoli and Rice is an entire meal that cooks in one dish!

Course Dinner

Cuisine Italian

Keyword cod, fish recipe

Prep Time 5

Cook Time 50

Total Time 55

Servings people

Calories 366kcal

Author Blair Lonergan

Ingredients

1 (10.5 ounce) can condensed cream of celery soup (NOT diluted)
¾ cup water
¾ teaspoon Italian seasoning divided
¼ teaspoon garlic powder
1 cup uncooked long grain white rice
1 (12.6 ounce) bag frozen baby broccoli florets (or cuts), NOT thawed
1 lb. white fish fillets (such as cod or mahi-mahi) , about 4 ounces each, thawed if frozen
1 ½ teaspoons olive oil
Salt and pepper to taste
1 tablespoon grated Parmesan cheese

Instructions

Preheat oven to 375 degrees F. Spray a large baking dish (about 9 x 13 inches) with cooking spray.
In prepared dish or in a separate bowl, whisk together condensed soup, water, ¼ teaspoon of Italian seasoning, garlic powder, ½ teaspoon of salt, and ¼ teaspoon of pepper.
Stir in uncooked rice and frozen broccoli. Transfer to the prepared baking dish and cover tightly with foil.
Bake for 30 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 remaining ½ teaspoon of Italian seasoning. Sprinkle Parmesan cheese on top.
After the rice has baked for 30 minutes, remove from the oven, stir, and place the fish fillets on top.
Cover with foil and return to the oven for 20-25 more minutes, or until fish flakes easily with a fork and rice is tender.
For a crispy finish on the fish, during the final 3-5 minutes of baking time, I like to remove the foil and put the dish under the broiler.

Notes

Cooking Just for Two? Cut the ingredients in half and bake the fish in an 8-inch square pan. The rest of the cooking instructions remain the same.

Nutrition