Bay Roberts - Harbour Grace - Carbonear

RECIPE: Fish & Rice Casserole

February 9th – Fish & Rice Casserole (Serves 4 – 6)


1 cup long grain rice

2 cups boiling water

1 tsp salt

1 tablespoon cooking oil

1 1/2 cups chopped onion

1/4 tsp. ground thyme

1 1/2 lbs cod fillets

7 1/2 oz tomato sauce

1 tbsp lemon juice

1/2 tsp sugar

1/4 tsp pepper


1 cup grated cheese

1/4 cup dry bread crumbs

*combine in a small bowl


Add rice to salted, boiling water in sauce pan. Cover. Reduce heat and simmer for about 15 minutes until rice is tender and water is absorbed.

Heat oil in frying pan. Add onion. Saute until clear and soft. Stir into rice.

Add thyme to rice. Stir. Turn into ungreased 2 quart casserole dish.

Cut fish into serving size pieces. Lay pieces on top of rice.

Stir next 5 ingredients together in a small bowl. Spoon over fish, spreading evenly.

Sprinkle with cheese topping. Bake, uncovered, in a 350 degree oven for about 35 minutes until fish flakes and cheese star to brown.