Fish Fillet Casserole

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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

Directions

  1. 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray.
  2. 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. 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. 4 Bake at 350°F. for 35 to 40 minutes or until fish flakes easily with fork.

Notes

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Recipe Step Photos

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