Baked white fish fillets with tender rice, spinach, tomato, onion, and dried basil in a rectangular casserole dish.

Baked Fish and Rice with Spinach

Name: Baked Fish and Rice with Spinach
Prep time: 10 min
Cook time: 60 min
Total time: 75 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; ½ cup uncooked white rice; ½ cup water; 10 oz frozen spinach; 16 oz frozen white fish fillets; 1 teaspoon salt; ¼ teaspoon black pepper; 1 white onion; 1 globe tomato; 1 teaspoon basil; Lemon

A bag of frozen fish and spinach becomes a comforting supper with little planning. Giving the rice a head start lets the fish cook gently while the covered pan does the work.

By Betty Lou Gardner1 hr 15 minUpdated 2026-08-25

This Baked Fish and Rice with Spinach is a practical one-dish supper made with simple freezer and pantry staples. Giving the rice and spinach a short head start lets the rice turn tender while the frozen white fish cooks gently beneath sliced tomato, onion, basil, and butter.

Betty Lou Gardner in a family archival photograph

Granny’s Kitchen Notes

From Betty Lou Gardner

I keep frozen fish and spinach on hand because this supper comes together without much planning. I leave the spinach undrained so its liquid helps cook the rice, and I add a little hot water around the edges if the rice still needs it.

How to Make Baked Fish with Rice and Spinach

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Baked Fish and Rice with Spinach, preparation step 1.

Start the Rice and Spinach

Spread the rice and hot water in a buttered baking dish, then layer the undrained spinach over the top. Cover tightly and give the rice a head start in the oven.

Baked Fish and Rice with Spinach, preparation step 2.

Add Fish and Vegetables

Arrange the frozen fish over the partially cooked rice and spinach. Season the fillets, then top them with sliced onion, tomato, dried basil, and butter.