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Some dinners feel like they take care of you. This baked fish and rice is one of them, just a single pan, a squeeze of lemon, and the oven does the rest. The steam from the rice soaks up the garlic and herbs, while the fish stays tender on top. It’s the kind of meal you can set down in the middle of the table and watch disappear.
If you’d rather skip ahead, you can jump straight to the recipe or browse the Table of Contents to find the steps you need quickly.
Table of Contents
Ingredients You’ll Need
- White fish fillets – 1.5 to 2 pounds total (about 4 fillets, each 1 to 1.5 inches thick). Cod, sea bass, halibut, or snapper all work well.
- Jasmine or basmati rice – 1 cup, rinsed until the water runs clear to prevent gumminess.
- Low-sodium broth – 2 cups, seafood, chicken, or vegetable; warming it helps the rice cook evenly.
- Olive oil – 2 tablespoons, divided between the rice base and the fish.
- Garlic – 3 cloves, minced for bold flavor.
- Onion – 1 small, finely chopped (optional, adds sweetness and depth).
- Lemon – 1, zested for brightness and thinly sliced into rounds for topping.
- Paprika – 1 teaspoon, for gentle smokiness.
- Dried oregano – 1 teaspoon (or Italian seasoning for a blended flavor).
- Kosher salt – 1 teaspoon total, divided.
- Black pepper – 1/2 teaspoon total, divided.
- Fresh parsley or dill – 2 tablespoons, chopped, for garnish.
- Optional vegetables – 1 cup cherry tomatoes, sliced bell peppers, or 1/2 cup frozen peas (no need to thaw).
Step-by-Step Instructions
Step 1: Preheat and prepare the dish
Preheat your oven to 400°F (200°C). Lightly oil or butter a 9×13-inch baking dish to keep the rice from sticking.
Step 2: Build the rice base
In the dish, combine the rinsed rice, warm broth, minced garlic, onion (if using), 1 tablespoon of olive oil, lemon zest, paprika, oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir until evenly mixed, then spread into a flat layer. If using optional vegetables, scatter them over the rice now.
Step 3: Give the rice a head start
Cover the dish tightly with foil and bake for 10 minutes. This jump-starts the rice so it cooks evenly with the fish.
Step 4: Season the fish
While the rice is baking, pat the fish fillets dry with paper towels. Rub them with the remaining tablespoon of olive oil, plus 1/2 teaspoon salt and 1/4 teaspoon pepper.
Step 5: Nestle fish into the dish
After 10 minutes, remove the dish from the oven. Uncover and carefully place the seasoned fish fillets on top of the rice mixture. Lay the lemon slices over the fish.
Step 6: Bake covered, then uncovered
Cover again with foil and bake for 18 to 22 minutes, depending on the thickness of your fish, until it’s almost cooked through and the rice is tender. Then uncover and bake for an additional 5 to 8 minutes to evaporate extra liquid and lightly toast the top.
Step 7: Rest and serve
Let the dish rest for 5 minutes out of the oven. Flake the fish gently with a fork, fluff the rice, and sprinkle with fresh parsley or dill. Serve straight from the pan with extra lemon wedges on the side.
Baked Fish and Rice (Sea Bass)
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
A cozy one-pan baked fish and rice recipe with lemon, garlic, and herbs. Tender white fish cooks on top of fluffy, flavorful rice for an easy weeknight dinner.
Ingredients
- White fish fillets – 1.5 to 2 pounds total (about 4 fillets, each 1 to 1.5 inches thick)
- Jasmine or basmati rice – 1 cup, rinsed until water runs clear
- Low-sodium broth – 2 cups, seafood, chicken, or vegetable, warmed
- Olive oil – 2 tablespoons, divided
- Garlic – 3 cloves, minced
- Onion – 1 small, finely chopped (optional)
- Lemon – 1, zested and sliced into thin rounds
- Paprika – 1 teaspoon
- Dried oregano – 1 teaspoon (or Italian seasoning)
- Kosher salt – 1 teaspoon total, divided
- Black pepper – 1/2 teaspoon total, divided
- Fresh parsley or dill – 2 tablespoons, chopped
- Optional vegetables – 1 cup cherry tomatoes, sliced bell peppers, or 1/2 cup frozen peas
Instructions
- Preheat oven to 400°F (200°C) and lightly oil a 9×13-inch baking dish
- In the dish, combine rice, warm broth, garlic, onion, 1 tablespoon olive oil, lemon zest, paprika, oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread evenly and add optional vegetables
- Cover tightly with foil and bake for 10 minutes to start the rice
- Pat fish fillets dry and rub with remaining olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper
- Uncover dish, nestle fish on top of rice, and lay lemon slices over the fillets
- Re-cover and bake 18 to 22 minutes until fish is nearly cooked through and rice is tender
- Uncover and bake 5 to 8 minutes more to reduce excess liquid and lightly toast the top
- Rest 5 minutes, then fluff rice, flake fish gently, and garnish with parsley or dill before serving
Notes
Use warm broth to help rice cook evenly. Thinner fish fillets may cook faster, so check doneness early.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Seafood
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 580mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 65mg
Pro Tips
- Warm the broth before baking – starting with warm liquid gives the rice a head start and ensures it cooks evenly without staying crunchy in the middle.
- Choose similar-thickness fillets – if one fillet is much thinner than the others, it will overcook before the rice is ready. Try to keep them close in size, or tuck thinner pieces under lemon slices for extra protection.
- Check doneness early – fish is best at an internal temperature of about 130–135°F. Start testing a couple minutes before the suggested time to keep it tender and moist.
A One-Pan Dinner Worth Repeating
This baked fish and rice has everything you want in a weeknight recipe, simple steps, one dish to clean, and plenty of flavor. The lemon and herbs lift the rice while the fish stays tender on top, making it the kind of meal you’ll come back to again and again. Try it once, then make it your own with different fish, vegetables, or spices.
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– Simple Baked Tuna Fish Recipe
If you give it a go, let me know how it turned out for you in the comments, I’d love to hear your spin on it. Happy cooking!
