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Irina Demyanchuk

Fish with rice in the oven is a great dish for the whole family for lunch and even dinner. You won’t gain excess weight from eating this kind of food, of course, if you don’t top the finished dish with all sorts of sauces. After all, it is prepared without adding unnecessary fat, and it’s good for children to feast on fish.

Recipe for fish stuffed with rice and baked in the oven

There are many options for preparing baked fish; some recipes are simply amazing in their scope and complexity of execution. But not all housewives can repeat some unusual method in their kitchen, so you need to start with something simple. To do this, let's look at a recipe that even girls with little cooking experience can recreate.

Ingredients:

Whole fish carcass of your choice, weighing 1–1.5 kg;
rice – 300 g (can be varied depending on the number of people);
large onion;
mayonnaise or sour cream;
spices and salt at your discretion.

Cooking method:

Clean the fish and rinse thoroughly. Make longitudinal cuts on the carcass, and then rub with your favorite spices. You can use a little citric acid, it will “corrode” the small seeds. Place the fish on a baking sheet;
Rinse the rice thoroughly and boil in salted water until half cooked;
Remove the skins from the onion, chop finely and fry;
Mix rice with onions, add salt and pepper. Stuff the fish with the resulting mixture. If all the rice and onions won’t fit, you can distribute the food on a baking dish;
Lubricate the fish thoroughly with sour cream or mayonnaise and you can cook for 60 minutes at a temperature of 180 degrees.

In an hour, the stuffed fish will be ready; you can serve it with fresh vegetables and pickles. By the way, in this recipe the dish can not only be baked, but also be tightly wrapped in foil.

How to deliciously cook fish in the oven, step-by-step recipe with photos

To prepare fish baked with rice and vegetables, you need to boil the rice, peel the onions, carrots, bell peppers and cut them. Fry onions and carrots. Clean the fish, fillet it, cut into pieces and fry. Place layers of rice, fried onions and carrots, fish, and sweet peppers into the pan. Sprinkle everything with seasonings, pour in the sauce, pour over mayonnaise and bake in the oven.

Here is a step-by-step recipe for making baked pollock with all the details.

My fish is a fresh-frozen pollock carcass, which I bought in advance and placed in the freezer. Before cooking, I take it out of the freezer, put it on a plate and leave it to defrost at room temperature. It doesn’t take much time, about 30 minutes. By the way, to prepare the presented dish you can use not only pollock, you can take any other fish. Cod, pollock, burbot, haddock, saffron cod, whiting, whiting, cod and many others, and not only from the cod family, are suitable for success.

In the meantime, while the fish is defrosting, I peel the onions, carrots and sweet bell peppers. I wash the peeled vegetables under running water.

I cut the onion into small cubes.

I grate the carrots on a coarse grater.

Rice (I took steamed, it does not stick together when cooked) I rinse well under cold water to avoid any mealiness.

I put the washed rice into a saucepan, fill it with cold water, add a little salt and put it on the fire to cook. I cook until half cooked, i.e. about ten minutes after boiling. After ten minutes, I remove the saucepan with the rice from the heat, drain the remaining cooking water and leave the rice to cool.

I start frying the vegetables. I put a frying pan on the fire and pour three tablespoons of sunflower oil into it. When the frying pan is hot, I transfer the onions and carrots into it to fry.

I fry them for 8 - 10 minutes, stirring occasionally so that the onions and carrots do not burn. I remove the pan from the heat and also leave the vegetables to cool.

I turn on the oven to preheat to 180 degrees, so that by the time the preliminary preparation of the fish for baking is complete, the oven is ready for use.

While I was busy with rice and vegetables, my pollock defrosted. I clean it, cut off the fins and tail and wash the belly well. Then, with a sharp knife, I cut the carcass into two halves, removing the backbone and all the bones.

I cut the resulting pollock fillet into pieces and salt them on both sides.

I put a frying pan on the fire and pour sunflower oil into it to pre-fry the fish.

In order not to waste time, I take a baking dish, put boiled rice in it and evenly level it along the bottom of the pan.

I place fried carrots and onions on the rice and also distribute them evenly over the surface of the rice.

During this time, the frying pan with oil warmed up. I take salted pieces of fish, bread them one by one in flour and put them in a heated frying pan for frying.

First, I fry the pollock pieces on one side for about 1 minute. Then I turn it over to the other side, fry it on the other side for about 1 minute, then remove it from the pan and place it in an even layer in a baking dish on top of the layer with carrots.

Sprinkle fish seasoning and ground black pepper on top of the fish.

I cut the previously peeled sweet bell pepper into thin strips.

I place the chopped peppers in random order on the fish.

Now you need to prepare the sauce. To do this, put two tablespoons of tomato sauce in a bowl and dilute it with boiled water.

Step 1. Cut the fish.

I love cooking with fillet because even small children can easily eat this dish without fear of choking on a bone. So, take the cod fillet, cut it into pieces, add salt and pepper and set it aside. You can sprinkle the fish with the prepared mixture of herbs. Yes, I almost forgot. Let's turn on the oven!

Step 2. Prepare the frying.

Wash the carrots, peel them, and grate them on a coarse grater. Peel the onion and cut it into half rings or smaller ones. Pour vegetable oil into a frying pan and fry the onion. When it browns a little, add carrots to the onion. Sauté carrots and onions for 10 minutes.

Step 3. Boil the rice.

Rinse the rice well in cold water. Pour water into the pan, add half a teaspoon of salt and add rice. Please note that the ratio of water and rice is 2:1, respectively. Bring the water to a boil and reduce the heat. Cook for about 10 minutes. The rice should be half-cooked, as it will be cooked together with the fish. Then drain the water by covering the pan with a lid or putting the rice in a sieve to drain the water.

Step 4. Fill out the baking dish.

Take a baking dish. Place the fried onions and carrots on the bottom, leveling it evenly. Place pieces of fish on the vegetables. On top of the fish is boiled rice until half cooked. Pour hot water on top so that the water covers the rice by 1 cm. Add a little salt on top and place the pan in an oven heated to 200 degrees. After 20 minutes, the water should evaporate and the rice should swell. You can take out the mold and grease the top with mayonnaise and bake again for about 10 minutes. The appearance of an appetizing crust is guaranteed! The dish is ready, turn off the oven and leave the fish and rice for another 5-7 minutes.

Step 5. Serve the fish with rice to the table.

Remove the finished dish from the oven.
Let cool slightly and cut into portions in the pan. This dish goes well with white wine. Bon appetit! It is good to serve a salad of fresh vegetables with fish and rice.

After cutting, you can sprinkle a little lemon juice on the fish.

Fish loves fresh dill. You can sprinkle chopped dill on pieces of fish in the pan before baking.

Recipe for cooking fish fillet with rice in the oven

Let's consider another option for cooking fish in the oven.

Ingredients:

fillet of any favorite fish (cod fish is excellent) – 1 kg;
rice – 300 g;
carrots and large onions - 1 pc.;
sour cream, if you are watching your figure, then take it with a minimum percentage of fat content - 100 g;
boiling water – 600 ml;
vegetable oil – 3 tbsp. l.;
herbs of your choice, for example, dill or parsley - 1 bunch;
salt and spices to taste.

Cooking method:

Remove the skins from the onion and chop it as finely as possible;
Wash the carrots, peel and chop them in a shredder;
Add 2 tbsp to a hot frying pan. l. butter and fry the carrots and onions until beautifully golden brown. Cooking time is about 10 minutes;
Take a baking sheet with high sides and grease it with 1 tbsp. l. vegetable oil. Place pre-washed rice on it;
Wash the fillet of the selected fish, cut into large pieces and spread over the rice. Add salt and spices to the dish to your taste;
Place fried vegetables on the fish: onions and carrots;
If you are going to use fresh herbs in a dish, now is the time to add them. To do this, wash the plants and chop them very finely. Sprinkle the dish with herbs;
Dissolve sour cream in boiling water, add salt and spices to taste and pour the resulting mixture over the rice and fish;
Cover the top of the baking sheet with foil so that there are no holes, otherwise the liquid will evaporate and the cod fillet or any other selected fish will turn out dry and inedible;
Place the dish in the oven preheated to 200 degrees for 40 minutes.

It is recommended to serve the finished dish hot; it can be supplemented with a plate of fresh vegetables and bread.

Fish with rice: how to cook

You can use short-grain or long-grain rice, choose according to your taste.
It should be washed thoroughly in several waters. Once the water becomes clear, the rice is washed. To prepare fish and rice, use a heatproof portion dish. However, if you want to cook for several people, you can take a large baking dish. Grease the pan with butter and spread the washed rice in an even layer. Place the steak on the rice. For this dish, use fish without small bones, and whether it is red or white is up to you to decide.

Salt and pepper the fish and rice to taste, cover with cold water in a ratio of 1:2 (for 1 cup of rice, 2 cups of water). Cover with a lid or foil and place in an oven preheated to 180 degrees for 30-40 minutes until the moisture is completely absorbed.

So, in the first part you got acquainted with the beneficial properties of pollock. By the way, in Korea pollock

is considered one of the valuable fish, which cannot yet be said about the countries of the former USSR.
But one way or another the beneficial properties of pollock
for the human body cannot be taken away from it; all that remains is to use it wisely for food, preparing tasty and healthy dishes from it.
And I am happy to present to you such a tasty and healthy pollock dish
-
pollock baked in the oven with rice and vegetables
.

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Vegetables in a sleeve for a side dish

Cooking in a sleeve allows you to make vegetables juicy and retain more nutrients. In addition, you can skip the oil and get a dietary side dish.

It is necessary to peel and cut the eggplant into rings. Salt it to remove the bitterness and leave for a couple of minutes. At this time, peel and coarsely chop potatoes, onions, carrots, and sweet peppers. Also divide the cauliflower into florets. Combine all the vegetables in a bowl, add salt and pepper and add 2-3 tablespoons of vegetable oil (you can do without oil). Mix everything well. Place vegetables in a roasting bag. Tie the edges of the sleeve and make several punctures with a toothpick in the upper part. Place in the oven for 35-40 minutes and bake at 200 degrees.

The proportions of the components can be adjusted at your own discretion. You can use other vegetables and add more seasonings.

Vegetables in a sleeve for a side dish

Cooking in a sleeve allows you to make vegetables juicy and retain more nutrients. In addition, you can skip the oil and get a dietary side dish.

The proportions of the components can be adjusted at your own discretion. You can use other vegetables and add more seasonings.