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Classic Kosher Fish And Rice Mediterranean Casserole - Mediterranean recipe
I learned this fish and rice casserole from my neighbor Miriam, who grew up in Cyprus. She'd make it every Friday for Shabbat dinner, layering flaky white fish with seasoned rice and roasted vegetables. The whole house would smell like lemon, herbs, and garlic by the time it came out of the oven. What makes this Mediterranean version special is how the fish stays incredibly moist while the rice absorbs all those wonderful flavors. The trick is partially cooking the rice first, then letting it finish in the oven with the fish juices and vegetable stock. You get this beautiful one-pot meal where everything melds together perfectly. I use cod or halibut for this recipe because they hold up well to baking and won't fall apart. The rice gets mixed with diced tomatoes, bell peppers, and plenty of fresh herbs like parsley and dill. A good squeeze of lemon juice brightens everything up, and I always add a handful of kalamata olives for that authentic Mediterranean taste. This casserole works beautifully for weeknight dinners or when you're feeding a crowd. It pairs wonderfully with a simple green salad and some crusty bread. I've served it at Shabbat dinners, holiday meals, and even brought it to potluck dinners where it always disappears first.
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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

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.