Indian Baked Fish with Buttered Rice

Indian Baked Fish with Buttered Rice

Ready in 40 minutes Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, January 20, 2019.



  • ½ cup basmati rice
  • ¾ cup water
  • 1 tsp Indian spices
  • ½ Tbsp butter
  • ½ bag baby spinach


  • 1 pack market fish
  • 1 corn cob
  • ½ capsicum
  • Remaining Indian spices

To Serve

  • 1 tsp Bombay aioli
  • 1 lemon wedge


  1. Cook rice Preheat oven to 220°C. Combine rice, water, first measure of Indian spices and a pinch of salt in a pot and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 8 more minutes. Do not lift lid during cooking
  2. Prep fish and veggies Pat fish dry and remove any scales or bones. Cut fillets into even pieces. Peel corn husk and remove kernels. Slice capsicum 1cm.
  3. Cook fish and veggies Toss fish and veggies on a lined oven tray with remaining Indian spices and a small drizzle of oil. Place in a single layer and season. Bake for 8-10 minutes, until fish is just cooked through and veggies are tender.
  4. Finish rice Fluff up cooked rice, then stir through butter and spinach. Season. Cut lemon into wedges (for serving).

Nutritional Information

Energy 2693 kj
644 kcal
Protein 42.2g
Carbohydrate 65.7g
Fat 21.6g