Fish and Rice Casserole

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  • 500 gms fish fillets
  • 50 gms butter or oil
  • 1 cup unwashed rice
  • 1 small green pepper, chopped
  • 1 med onion, finely chopped
  • 450 gms fresh or tinned tomatoes
  • salt and pepper
  • 1 pinch nutmeg
  • 125 gms cheese


  1. Steam fish or cook in a little water until soft. Divide into large flakes.
  2. Heat butter or oil in a heavy based pan and add rice. Cook until brown, stirring well to ensure it does not burn.
  3. Add green pepper, onion, skinned and sliced tomatoes, salt, pepper and a pinch of nutmeg. Cover and cook over a low heat until rice is soft.
  4. Arrange rice-tomato mixture and fish in alternate layers in a well buttered oven proof dish. Cover with grated cheese and bake at 180° C or toast under grill until cheese melts. serve immediately before cheese hardens

Further Information

Yield 4