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Ingredients
Scale
- 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, not thawed
- 4 (4 ounce) white fish fillets
- 1 ½ teaspoons olive oil
- kosher salt and ground black pepper, to taste
- 1 tablespoon grated parmesan cheese
- optional garnish: chopped fresh herbs, fresh lemon wedges
Instructions
- Preheat the oven to 375°F and grease a 9 x 13-inch baking dish with nonstick cooking spray.
- In the prepared baking dish, mix the condensed soup, water, ½ teaspoon Italian seasoning, garlic powder, onion powder, and seasonings together.
- Add the uncooked rice and frozen broccoli to the mixture and cover tightly with foil.
- Bake for 35 minutes.
- While the rice bakes, dry the fish, rub with olive oil, and season with salt, pepper, and remaining Italian seasoning. Sprinkle Parmesan cheese on top.
- After 35 minutes, fluff the rice and place the fish fillets on top.
- Re-cover with foil and bake for an additional 20-25 minutes until the fish flakes easily and the rice is tender.
- For a crispy finish, remove the foil and broil for the last 3-5 minutes. Garnish with herbs and lemon juice before serving.
Notes
Feel free to substitute the fish with your choice of white fish like haddock or tilapia.
Adding a squeeze of lemon right before serving enhances the dish’s flavor.
For extra flavor, consider adding other vegetables like bell peppers or spinach.
- Prep Time: 10 minutes
- Cook Time: 65 minutes
- Category: Main Dishes
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 50mg