🔥 Featured Remote Opportunity

Get Paid $25–$50/hr Just Replying to Messages

Explore flexible online chat opportunities paying $25–$50/hr — no phone calls and no experience required.

  • ⚡ Start immediately if qualified
  • 💬 Reply to messages online
  • ⏰ Choose flexible hours
  • 🏠 Work remotely from home
See Available Chat Positions →

⏱ Takes under 60 seconds • Availability updates daily

🎁 TEMU $0 KITCHEN GIFTS

6 Kitchen Finds You May Be Able to Get for $0

Temu is currently showing these kitchen products as $0 gifts for eligible app users with qualifying orders. Tap any item below to check the current offer.

🎁 $0 gift availability may vary. Offers shown are for eligible Temu app users with qualifying orders. Tap a product to see current eligibility, pricing and terms.
Affiliate disclosure: We may earn a commission when you use links on this page.

Baked Fish with Cashews and Rice for a Quick Dinner

Baked Fish with Cashews and Rice for a Quick Dinner

Baked Fish with Cashews and Rice is a delightful and nutritious dish that combines tender fish fillets with crunchy cashews and fluffy rice. It’s an easy weeknight dinner that not only looks impressive but also delivers on flavor and texture. Perfect for busy evenings, this dish can be ready in under an hour, making it a go-to for anyone looking to enjoy a satisfying meal without spending all night in the kitchen.

Why You’ll Love This Recipe

This Baked Fish with Cashews and Rice is not only simple to prepare, but it also offers a wonderful combination of flavors and textures. Here’s why it’s a winner:

  • Quick and easy to make, perfect for weeknight dinners.
  • Healthy and packed with protein and healthy fats.
  • Appealing presentation that impresses family and guests alike.
  • Customizable with your favorite fish and spices.
  • Great for meal prep and leftovers.

Ingredients

  • 4 fish fillets (such as salmon, tilapia, or cod, about 6 ounces each)
  • 1 cup uncooked white rice
  • 1/2 cup cashews, roughly chopped
  • 1/2 cup breadcrumbs
  • 1/4 cup olive oil
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 lemon, sliced into wedges (for serving)

How to Make Baked Fish with Cashews and Rice

  1. Preheat your oven to 375°F (190°C).
  2. Cook the rice according to package instructions. Once cooked, fluff with a fork and set aside.
  3. In a medium bowl, combine the chopped cashews, breadcrumbs, garlic powder, salt, and pepper. Mix well.
  4. Place the fish fillets on a baking sheet lined with parchment paper. Drizzle 2 tablespoons of olive oil over the fillets.
  5. Evenly distribute the cashew and breadcrumb mixture over the fish fillets, pressing gently to adhere.
  6. Bake in the preheated oven for 15-20 minutes, or until the fish flakes easily with a fork and the topping is golden brown.
  7. While the fish is baking, heat the remaining olive oil in a small pan over medium heat. Add the cooked rice and parsley, stirring to combine. Season with salt and pepper to taste.
  8. Once the fish is done, remove it from the oven and let it rest for a few minutes.
  9. Serve the baked fish over a bed of the seasoned rice, garnished with lemon wedges for a burst of freshness.

Tips for the Best Results

To ensure your baked fish turns out perfectly:

  • Choose fresh fish for the best flavor and texture.
  • Adjust the cooking time based on the thickness of your fish fillets.
  • For extra flavor, marinate the fish in lemon juice and herbs for 30 minutes before baking.
  • Use a meat thermometer; the internal temperature of the fish should reach 145°F (63°C).

Easy Variations

Feel free to adapt this recipe to suit your taste:

  • Swap out the cashews for almonds or pecans for a different crunch.
  • Add spices like paprika or cumin to the breadcrumb mixture for an extra flavor kick.
  • Incorporate vegetables like steamed broccoli or sautéed spinach as a side.
  • Use brown rice or quinoa for a healthier grain option.

What to Serve With It

Pair your Baked Fish with Cashews and Rice with:

  • A fresh garden salad for added crunch and nutrition.
  • Steamed or roasted vegetables like asparagus or green beans.
  • Crusty bread to soak up any extra juices.
  • A light sauce or dressing, such as a lemon butter sauce, for added richness.

Storage and Reheating

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place the fish and rice in a microwave-safe dish and heat in 30-second intervals until warmed through. Alternatively, reheat in the oven at 350°F (175°C) until hot.

Recipe Card

Recipe Name: Baked Fish with Cashews and Rice
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings
Ingredients:

  • 4 fish fillets (6 oz each)
  • 1 cup uncooked white rice
  • 1/2 cup cashews, chopped
  • 1/2 cup breadcrumbs
  • 1/4 cup olive oil
  • 2 tbsp fresh parsley, chopped
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 lemon, sliced into wedges

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Cook rice according to package instructions; set aside.
  3. Combine cashews, breadcrumbs, garlic powder, salt, and pepper in a bowl.
  4. Place fish on a lined baking sheet and drizzle with 2 tbsp olive oil.
  5. Top fish with cashew mixture, pressing gently.
  6. Bake for 15-20 minutes until fish flakes easily.
  7. Heat remaining olive oil in a pan; stir in rice and parsley, season to taste.
  8. Serve fish over rice, garnished with lemon wedges.

Notes: Adjust cooking time for fillet thickness; ensure fish reaches 145°F (63°C).

Related Posts

Scroll to Top