Dump-and-Bake Italian Fish and Rice

Square overhead image of a plate of baked fish and rice.

4.92 from 12 votes

Dump-and-Bake Italian Fish and Rice

An easy, Italian-seasoned fish dinner with broccoli and rice that bakes together in one dish. With just 5 minutes of prep, this healthy and family-friendly meal practically makes itself!

Course Dinner

Cuisine Italian

Keyword fish and rice, fish and rice recipe, one-pan fish and rice, rice with fish

Prep Time 10

Cook Time 55

Total Time 1 5

Servings people

Calories 353kcal

Author Blair Lonergan

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.

Video

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.

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