Italian Style Baked White Fish with Flavorful Rice

My husband requested some white fish for dinner and as always, I am happy to oblige his cravings! Baked white fish is one of my favorite meals so I looked forward to making this delicious weeknight dinner.

The basis of this fish recipe is something my mom has been making for years. It’s a favorite dinner of hers and mine and whenever dinner ended up just being the two of us, this is what she would make. I believe it is something my grandmother used to “throw” together when my mom was young. It is almost too simple to call a recipe, but I think it is definitely worth sharing. This is actually the first time I have made it and it came out almost as good as when my mom makes it! 

I decided to serve the fish with rice and roasted broccoli for a satisfying, colorful, healthy and complete meal.  Rather than plain old rice, I pumped up the flavor and nutrients by caramelizing some shallots and onions along with some fresh garlic and then fluffed it in to the cooked rice. (This is explained below.)   


Italian Style Baked White Fish with Flavorful Rice:

  • 2 white fish filets, approx. 3/4 lb. each
  • 2.5 cups of water, chicken broth, or vegetable broth
  • 1 cup long grain brown rice, rinsed under running water
  • 1 tablespoon of olive oil
  • 1/2 large onion, finely chopped
  • 1 shallot, minced
  • 1 clove fresh garlic, minced
  • 1 cup Italian bread crumbs
  • 1/2 cup olive oil
  • 2 tablespoons chopped fresh chives
  • 1  (14.5) ounce can diced tomatoes with basil, garlic, oregano (I like using Del Monte brand)
  • 2 fresh scallions (green onions), chopped

Bring the water or broth to a rolling boil in a medium saucepan. Stir in rice. Reduce heat and simmer for 40 minutes (or according to package directions).

Meanwhile, warm 1 tablespoon of olive oil in a small saute pan over low heat. Add the onion, shallot, and garlic and cook over very low heat.  (You can leave this mixture over low heat, stirring occasionally, the entire time the rice is cooking. Doing so will really sweeten the onions and shallots bringing out their wonderful flavors.)

Preheat the oven to 400 F.

In a small mixing bowl combine Italian breadcrumbs, 1/2 cup of olive oil, and fresh chives. Stir well. Rinse fish with cold water and pat until completely dry. Place fish in a glass baking dish.  Spread a thick layer of crumbs over the fish and pat them down.  Spoon the diced tomatoes over the fish.  Sprinkle with salt and pepper. Bake fish uncovered for 20-25 minutes or until fish is done.  (How long you cook the fish will depend upon the thickness of the filet.) 

When the rice is done, fluff with a fork and use a wooden spoon to stir the onion mixture into the rice.  Stir in chopped scallions. Season with salt and pepper.

Serve fish with rice.

Here I spread a thick layer of breadcrumbs over the fish.

Here I spooned the diced tomatoes over the breadcrumbs.

A original!


11 Responses

  1. This looks delicious, almost liked fried fish without the greasy calories. What kind of white fish did you use? I bought gluten-free breadcrumbs last weekend, which I will try with this!

  2. Liz–I used haddock but any flakey white fish would work well!

  3. I love that there are breadcrumbs on this fish. I always love the textural contrast against the flakey flesh.

  4. I’m always looking for new fish ideas to get it into our diet more. This looks great!

  5. i do not know why we are going out to dinner next week. you can cook me dinner anytime! 🙂

  6. White fish is one of my faves… And I love that the rice is called “flavorful rice!”

  7. there’s something about a crunchy coating to fish 🙂

    ps- LOVED the cookies from the Eggland’s event! especially the chocolate pb ones… 🙂

  8. What an easy, healthy, and tasty meal! I really like the diced tomatoes on top too.

  9. Just to be clear–the breadcrumb topping isn’t crunchy–the diced tomatoes soften it. Placing the fish under the broiler for a few minutes after it is baked is a good way to crisp up the top. That said–this still isn’t comparable to a fried fish. Just want to be clear so there aren’t any surprises when you make this! It is still SUPER delicious!

    Sues-“Oniony” rice just didn’t have the same ring to it as “Flavorful” rice! 🙂

    Sara-I will just have to cook for you!

    Shannon & Kerstin-Thank you!

  10. Kitchenbelle,

    I made this last night and it was incredible. I used gluten-free bread crumbs (they are actually cornflake crumbs) and put in about a half a cup of Parmesan cheese. I also used Mahi-Mahi so it was a bit thick and took about a half hour to cook.

    I also love the Del Monte tomatoes, I used the same ones.



  11. It looks really wonderful. I love the diced tomatoes and Im making this soon, thanks for sharing this

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