Kosher recipes for Shabbat, Yom Tov and every weeknight Meat, dairy and pareve, always clearly marked

Classic Kosher Fish And Rice Mediterranean Casserole

By /
Jump to Recipe Print Recipe

✓ Pesach-friendly if your family eats kitniyot. Look for a Pesach hechsher on: stock. Pesach recipes and menu planner

PareveFish

Mediterranean fish and rice casserole is a one-dish dinner of white fish fillets baked over seasoned rice with red peppers, tomatoes, Kalamata olives, garlic, lemon and herbs. The rice absorbs the fish juices and stock as it bakes.

Getting the Texture Right

Partially cook the rice with the vegetables and stock on the stove first, then nestle the fish on top and finish everything in the oven. That way the rice is tender at the same time the fish is just cooked through. Season the fish with salt, pepper, lemon zest and olive oil before adding it.

Kosher Notes

This casserole is pareve. Cod and halibut are kosher. Use olives and stock with a reliable hechsher. If you serve it at a meat meal, many people’s custom is to eat fish as a separate course.

Make-Ahead

Assemble up to 4 hours ahead and refrigerate, adding 10 minutes to the baking time. Leftovers keep for 3 days. Artichoke hearts or roasted eggplant make good additions.

Classic Kosher Fish And Rice Mediterranean Casserole
This Mediterranean-style fish and rice casserole combines flaky white fish with seasoned rice, roasted vegetables, and fresh herbs for a complete one-pot Shabbat dinner.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 345
Ingredients Method Notes

Ingredients
  

  • 2 lbs cod or halibut fillets cut into 6-8 portions
  • 2 cups long grain white rice
  • 3 cups vegetable stock
  • 1 large onion diced
  • 2 medium red bell peppers diced
  • 1 can diced tomatoes 14.5 oz, drained
  • 1/2 cup kalamata olives pitted and halved
  • 4 cloves garlic minced
  • 1/4 cup olive oil divided
  • 2 lemons lemon juice and zest
  • 1/4 cup fresh parsley chopped
  • 2 tablespoons fresh dill chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt plus more for fish
  • 1/2 teaspoon black pepper freshly ground

What I use for this recipe

As an Amazon Associate I earn from qualifying purchases.

Method
 

  1. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish with olive oil.
  2. Rinse rice in cold water until water runs clear. In a large saucepan, heat 2 tablespoons olive oil over medium heat. Add onion and bell peppers, cooking for 5-6 minutes until softened.
  3. Add garlic and cook for another minute until fragrant. Stir in rice, coating with oil and vegetables. Add vegetable stock, drained tomatoes, oregano, 1 teaspoon salt, and pepper.
  4. Bring mixture to a boil, then reduce heat to low and simmer for 10 minutes, stirring occasionally. Rice should still be slightly firm. Remove from heat.
  5. Stir in olives, half the parsley, dill, lemon zest from one lemon, and juice from half a lemon. Transfer rice mixture to prepared baking dish and spread evenly.
  6. Season fish fillets with salt, pepper, and remaining lemon juice. Nestle fish pieces into rice mixture, pressing down slightly so they're partially covered.
  7. Drizzle remaining olive oil over fish and rice. Cover tightly with foil and bake for 25 minutes.
  8. Remove foil and continue baking for 10-15 minutes until fish flakes easily with a fork and rice is tender. Let rest for 5 minutes before serving.
  9. Garnish with remaining fresh parsley and serve with lemon wedges from the second lemon.

Notes

This casserole can be assembled up to 4 hours ahead and refrigerated before baking. Add 10 minutes to cooking time if baking from cold. Leftovers keep in refrigerator for 3 days and reheat well in the oven. For variation, try adding artichoke hearts or roasted eggplant.
Nutrition Facts
8 servings per recipe
Serving size 1 serving
Calories 345
% Daily Value*
Total Fat 8g 10%
Saturated Fat 1.5g 8%
Trans Fat 0g
Cholesterol 65mg 22%
Sodium 580mg 25%
Dietary Fiber 3g 11%
Total Sugars 6g
Protein 28g 56%
*Percent Daily Values are based on a 2,000 calorie diet.

You Might Also Like

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

Scroll to Top