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Baked Fish and Rice with Spinach

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.

Baked white fish fillets with tender rice, spinach, tomato, onion, and dried basil in a rectangular casserole dish.
Recipe link
Prep time10 min
Cook time1 hr
Total time1 hr 15 min
Course
Main Course
Cuisine
Granny's Recipes
Difficulty
Easy
Est. calories / serving
240

Ingredients

Fish Casserole

  • 2 tablespoons butter
  • ½ cup uncooked white rice
  • ½ cup water
  • 10 oz frozen spinach — thawed, chopped do not drain
  • 16 oz frozen white fish fillets — cod, haddock or similar
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 white onion — thinly sliced
  • 1 globe tomato — round slices
  • 1 teaspoon basil — dried

Garnish

  • Lemon — wedges

Instructions

  1. Preheat Oven: Preheat oven to 350°F. Grease a 10x6-inch baking dish with 1 tablespoon butter.1 tbsp butter
  2. Build the Base: Sprinkle uncooked rice evenly across the bottom of the dish. Pour water over the rice and spread spinach and all of its liquid evenly over the top. Cover tightly with foil and bake for 25 minutes.½ cup rice, ½ cup water, 10 oz spinach
  3. Add Fish: Carefully remove the foil. Place frozen fish fillets over the spinach layer and season evenly with salt and black pepper.16 oz fish fillets, 1 tsp salt, ¼ tsp black pepper
  4. Add Vegetables: Arrange sliced onion and tomato over the fish. Sprinkle with basil and dot the remaining butter over the top.1 onion, 1 tomato, 1 tsp basil, 1 tbsp butter
  5. Bake: Cover tightly with foil and bake for 25 to 35 minutes until the rice is tender and the fish reaches 145°F or flakes easily with a fork.
  6. Rest: Remove from the oven and let the casserole rest, still covered, for 5 minutes.
  7. Serve: Serve hot with lemon wedges if desired.Lemon wedges

Notes

  • Rice and Moisture: Use regular long-grain white rice. Instant rice, brown rice, wild rice, and converted rice require different liquid ratios and cooking times. Do not drain or squeeze the thawed spinach because its moisture is part of the cooking liquid. If the rice remains firm and the dish looks dry, add 2 tablespoons of hot water around the edges, re-cover, and bake for 5 to 10 minutes longer. If the fish is already cooked, transfer it to a covered plate while the rice finishes.
  • Fish: Use four individually frozen fillets of similar size and thickness rather than one solid frozen block. The fish is done when its thickest portion reaches 145°F or the flesh is opaque and separates easily with a fork. When using thawed fillets, begin checking them approximately 15 minutes after they are added.
  • Covering: Keep the baking dish tightly sealed during both baking periods. Escaping steam can leave the rice firm or unevenly cooked.
  • Make Ahead: The spinach may be thawed and the onion and tomato may be sliced up to one day ahead. Refrigerate them separately and assemble the casserole immediately before baking.
  • Storage and Reheating: Refrigerate leftovers in a shallow airtight container within 2 hours. Use within 3 to 4 days. Add a small splash of water, cover, and reheat until the center reaches 165°F.
  • Serving Suggestions: Serve with Lemon Green Beans or a simple green salad.

Nutrition (Approximate Per Serving)

Yield

4 servings — Serving size: About 1 fish fillet with rice and vegetables

Some ingredients could not be modeled and may meaningfully change the totals. Treat these values as a rough estimate.

Calories
240
Carbohydrates
22 g
Protein
22.5 g
Fat
6.5 g
Saturated Fat
3.5 g
Cholesterol
60 mg
Sodium
650 mg
Fiber
1 g
Total Sugars
1.5 g

Equipment

  • 2-quart rectangular ceramic or metal baking dish (approximately 11x7 inches)
  • measuring cups and spoons
  • aluminum foil
  • chef’s knife
  • cutting board
  • instant-read thermometer
  • serving spatula