White fish over butter-tomato-rice casserole
1. Pam spray one or two casserole dishes.
2. Mix canned tomatoes, chicken broth, 1 teaspoon basil, 1/2 teaspoon pepper, 1/4 cup melted butter, and 1 teaspoon salt in bowl.
3. Mix in one cup of rice.
4. Spread mixture between the two casserole dishes, cover and bake at 350 degrees for 40 minutes.
5. Remove from oven and lay fish fillets over rice mixture. Brush with another 1/4 cup of melted butter. Sprinkle with lemon juice and parsley.
6. Bake in over uncovered for additional 15 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (841g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1319 | ||
Calories from Fat: 831 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 92.4g | 123 % | |
Saturated Fat 26.4g | 132 % | |
Monounsaturated Fat 38.3g | ||
Polyunsanturated Fat 19.8g | ||
Cholesterol 460mg | 142 % | |
Sodium 429.3mg | 15 % | |
Potassium 1160mg | 31 % | |
Total Carbohydrate 0.1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.1g | ||
Protein 114.1g | 163 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1319
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