Baked Fish with Italian Rice

 

2

tablespoons water

1

medium onion, chopped (1/2 cup)

3

cups cooked brown or white rice

1

can (14 1/2 ounces) no-salt-added Italian-style stewed tomatoes, undrained

1

teaspoon Italian seasoning, crumbled

6

mackerel, snapper, tilapia, sturgeon or any fish fillets, 1/4 inch thick (about 1 pound)

1 1/2

teaspoons canola or soybean oil

1/2

teaspoon paprika

• 1 Heat oven to 400°. Heat water to boiling in 2 1/2-quart saucepan over medium-high heat. Cook onion in water, stirring occasionally, until crisp-tender. Stir in rice, tomatoes and Italian seasoning; cook until thoroughly heated.
• 2 Spoon rice mixture into ungreased rectangular baking dish, 13x9x2 inches. Place fish fillets on rice mixture. Brush fish with oil. Sprinkle with paprika.
• 3 Cover and bake 20 to 25 minutes or until fish flakes easily with fork.