Fish Fillet Casserole

Looking for a baked main dish? Then check out this great casserole made using fish fillets and rice - a flavorful meal!

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Servings 4

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ingredients 14
Prep Time 25 min
Total Time 1 hr 5 min

Ingredients

1/2: cup chopped green bell pepper

1: medium onion, halved, thinly sliced

1: cup water

1/2: cup ketchup

1/2: cup chili sauce

1/3: cup olive oil

1: teaspoon salt

1/2: teaspoon dry mustard

1/4: teaspoon pepper

1/3: cup lemon juice

1: tablespoon Worcestershire sauce

1 2/3: cups uncooked instant white rice

2: lb. (1/2 to 3/4-inch-thick) fresh fish fillets (catfish, halibut or walleye), cut into 4 serving-sized pieces

2: Italian plum tomatoes, chopped

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Directions

1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray.
2 In medium saucepan, combine 1/4 cup of the bell pepper, onion, water, ketchup, chili sauce, oil, salt, dry mustard and pepper; mix well. Bring to a boil over high heat, stirring constantly. Boil 2 minutes.
3 Remove saucepan from heat; stir in lemon juice and Worcestershire sauce. Reserve 1/3 cup sauce. Stir rice into remaining sauce. Pour rice mixture into sprayed baking dish. Arrange fish fillets over rice mixture. Top with reserved sauce, tomatoes and remaining 1/4 cup bell pepper. Spray sheet of foil with cooking spray; place, sprayed side down, over baking dish.
4 Bake at 350°F. for 35 to 40 minutes or until fish flakes easily with fork.

EXPERT TIPS

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Expert Tips

Inspired by the Andalusian recipes of southern Spain, this casserole contains the sweet and spicy flavors of tomatoes, bell peppers and pepper-derived ingredients such as chili sauce.

Chili sauce is located near ketchup and other condiments in the grocery store. Do not confuse it with chili paste, a hot, spicy ingredient used in Asian cooking.

Farm-raised catfish is especially tasty in this recipe. Flounder or trout can also be used.