Red Fish With Tomato Rice Recipe

Name: Red Fish With Tomato Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 red fish large; 1/2 pepper; small potatoes; 1 parsley sprig; 1 tomato large ripe; 5/8 cup white wine; 1 onion; 3 3/8 tablespoons olive oil; 1 tablespoon coriander seeds; 1 tablespoon thyme; salt to taste; 1/2 tomato ripe; 1 garlic clove; 1 bay leaf; 1 cup rice for a 1 1/2 cups water; 2 tablespoons olive oil; salt to taste

Servings: persons

1 red fish large
1/2 pepper
small potatoes
1 parsley sprig
1 tomato large ripe
5/8 cup white wine
1 onion
3 3/8 tablespoons olive oil
1 tablespoon coriander seeds
1 tablespoon thyme
salt to taste
1/2 tomato ripe
1 garlic clove
1 bay leaf
1 cup rice for a 1 1/2 cups water
2 tablespoons olive oil
salt to taste

1
Coarsely chop onion and place in the bottom of a baking dish or a baking sheet.
2
Peel and chop tomatoes and add to dish with onion.
3
Drizzle with olive oil and add potatoes.
4
Tip: When using frozen red fish, thaw and clean it before cooking.
5
Make 2 cuts lengthwise.
6
Place fish in the center of the baking dish.
7
Drizzle with wine.
8
Cut peppers into strips and sprinkle over the potatoes and fish.
9
Garnish with parsley and season with salt, cilantro and thyme.
10
Cover pan and bring to a boil.
11
Reduce heat and simmer over low heat for about 10 minutes.
12
Preheat oven to 210u00b0C (approximately 400u00b0F).
13
Place olive oil, unpeeled garlic, bay leaf and crushed tomatoes in an oven-safe serving dish.
14
Bring mixture to a simmer and cook until tomatoes are soft and falling apart.
15
Add rice and fry for 5 minutes, stirring so rice doesn't stick to the bottom of the pan.
16
Add boiling water carefully, stirring to loosen rice.
17
Season with salt, cover and bring to boil again.
18
When mixture is boiling, carefully transfer baking dish to preheated oven. Bake in preheated oven for 30 minutes.
19
Tip: Remove cover from the rice during baking for a crisp crust on top.

415

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 red fish large, 1/2 pepper, small potatoes, 1 parsley sprig, and more.

Yes, Red Fish With Tomato Rice falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Red Fish With Tomato Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions