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Baked Cod with Rice & Spinach

Serves 4

1/2 C brown rice
3/4 C water
10-oz pkg frozen spinach, thawed overnight in refrigerator
4 cod fillets (4 oz each)
1 medium red onion, sliced
1 medium tomato, sliced
1 tsp basil

Pour rice and water in the bottom of a nonstick 10 x 6-inch baking pan. Distribute spinach and its liquid evenly over the rice. Place cod on the spinach.

Top with onion and tomato; season with basil. Bake, covered, at 350° until rice is tender and fish flakes easily with a fork, about 1 hour.

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