Herb Baked Fish Rice Food

HERB-BAKED FISH & RICE

Steps:

• Preheat oven to 375.
• In 8x12" baking dish, combine hot bouillon, uncookedd rice and seasonings.
• Bake, covered, at 375 for 10 minutes.
• Top with broccoli, 1/2 can french fried onions and Parmesan cheese.
• Place fish fillets diagonally down the center of the dish; sprinkle fish lightly with paprika.
• Bake, covered, at 375 for 20-25 minutes or until fish flakes easily with fork.
• Stir rice.
• Top fish with Cheddar cheese and remaining onions; bake, uncovered, 3 minutes or until onions are golden brown.
• Microwave Directions: In 8x12" microwave-safe dish, prepare rice mixture as above, except reduce bouillon to 1 1/4 cups.
• Cook, covered, on HIGH 5 minutes, stirring halfway through cooking time.
• Stir in broccoli, 1/2 can onions and the Parmesan cheese.
• Arrange fish fillets in single layer on top of rice mixture; sprinkle fish lightly with paprika.
• Cook, covered, on MEDIUM for 18-20 minutes or until fish flakes easily with fork and rice is done.
• Rotate dish halfway through cooking.
• Top fish with Cheddar cheese and remaining onions; cook, uncovered, on HIGH for 1 minute or until cheese melts.
• Let stand 5 minutes.

HERBED BASMATI RICE

Steps:

• Combine the rice, 1 3/4 cups water, the salt, and butter in a small heavy-bottomed saucepan. Bring to a boil over high heat; reduce the heat to low, stir once, and simmer, covered tightly, for 15 minutes. (I need to pull the pot half off the burner to keep it from boiling over.) Turn off the heat and allow the rice to sit covered for 5 minutes. Add the parsley, dill, scallions, and pepper. Fluff with a fork, and serve warm.

HERB-BAKED FISH FILLETS

Steps:

• Heat the oven to 450 F. Grease a shallow baking dish big enough to place the fish in a single layer.
• Place the fish fillets in the prepared baking dish.
• In a skillet or saute pan over medium-low heat, cook the onion and garlic in 2 tablespoons of butter until tender. Stir in the thyme and tarragon and cook for 1 minute longer.
• Spread the herb and butter mixture over the fish fillets.
• In a small bowl, combine the crushed corn flakes with the melted butter and parsley.
• Top with the seasoned cornflake crumbs and sprinkle with kosher salt and freshly ground black pepper.
• Bake in the preheated oven for 12 to 15 minutes, or until fish flakes easily with a fork. Very thin fillets might take less time to check the center of the fish with a fork-flakes should separate freely.
• Serve the fish with lemon wedges.

SAVORY HERB RICE

Steps:

• In a large saucepan, combine the water, butter and bouillon. Bring to a boil. Add remaining ingredients. Reduce heat; cover and simmer for about 15 minutes or until liquid is absorbed and rice is tender.

HERBY FISH FINGERS WITH CHINESE-STYLE RICE

Steps:

• Cook the rice in a pan of water for 25 mins, adding the peas and beans for the last 6 mins. Drain, then return to the pan and stir in the spring onions, chilli flakes, all but 1 tbsp chopped coriander, the tamari and sesame oil. Cover.
• Meanwhile, heat a large non-stick pan with the rapeseed oil Beat the eggs with the remaining 1 tbsp coriander. Cut the fish into chunky strips, then coat them in the egg and fry in the oil for a couple of mins each side until golden. Remove the fish from the pan and tip in the rice with any remaining egg and stir. Serve in bowls, topped with the fish.