Indian Baked Fish with Buttered Rice

Indian Baked Fish with Buttered Rice

Ready in 40 minutes Serves 4
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, January 20, 2019.



  • 1½ cups basmati rice
  • 2¼ cups water
  • 1 Tbsp Indian spices
  • 2 Tbsp butter
  • ½ pack baby spinach


  • 1 pack market fish
  • 1 courgette
  • 2 corn cobs
  • 1 capsicum
  • Remaining Indian spices

To Serve

  • 1 lemon
  • 1 pack Bombay aioli


  1. Cook rice Preheat oven to 220°C. Combine rice, water, first measure of Indian spices and ½ tsp 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 any larger fillets in half. Cut courgette 1cm on an angle; 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 drizzle of oil. Arrange in a single layer and season. Bake for 8-10 minutes, until fish is just cooked through and veggies are just tender.
  4. Finish rice Fluff up cooked rice, then stir through butter and spinach. Season. Cut lemon into wedges.

Nutritional Information

Energy 2606 kj
623 kcal
Protein 39.2g
Carbohydrate 51.8g
Fat 27.9g