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Baja Fish And Rice Bake

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  Vegetable oil 3 Tablespoon
  Chopped onion 3⁄4 Cup (12 tbs)
  Chopped celery 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), minced
  Rice 1⁄2 Cup (8 tbs) (Uncooked)
  Canned stewed tomatoes 29 Ounce, cut up (3 1/2 Cups Or Two Cans Of 14 1/2 Ounce Each)
  Lemon pepper 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Cayenne pepper 1⁄8 Teaspoon
  Firm fish fillets 1 Pound (Any Firm White Fish)
  Finely chopped fresh parsley 1⁄4 Cup (4 tbs)

Preheat oven to 400°F.
In large skillet, heat oil; sauté onion, celery and garlic.
Stir in rice; sauté about 5 minutes, or until rice browns slightly.
Add tomatoes with juice, lemon pepper, salt and cayenne pepper.
Place fish in 12x7 1/2 X2-inch baking dish.
Spoon rice mixture over fish.
Cover with foil; bake 45 to 50 minutes or until rice is tender.
Allow to stand 5 minutes before serving.
Sprinkle with parsley.
Garnish with lemon slices, if desired.

Recipe Summary

Main Dish

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Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1422 Calories from Fat 508

% Daily Value*

Total Fat 58 g88.6%

Saturated Fat 6.3 g31.7%

Trans Fat 0 g

Cholesterol 300 mg100%

Sodium 3383.1 mg141%

Total Carbohydrates 141 g47.1%

Dietary Fiber 12.9 g51.8%

Sugars 35.8 g

Protein 96 g192.9%

Vitamin A 51.6% Vitamin C 146.2%

Calcium 61.8% Iron 70.3%

*Based on a 2000 Calorie diet


Baja Fish And Rice Bake Recipe