Fish and Rice Bake

    1 hour

    This dish is guaranteed to please the kiddies. Rice is baked with peas, tomatoes and fish fingers in a cheesy white sauce. Enjoy with a side salad and crusty rolls.

    6 people made this

    Serves: 4 

    • 1 medium onion, chopped
    • 1 tablespoon vegetable oil
    • 1/2 (400g) tin chopped tomatoes
    • 150g frozen peas
    • 475g cooked rice, white or brown
    • 16 crumbed fish fingers
    • 115g grated cheese
    • 1 (25g) packet potato crisps, crushed
    • For the Cheese Sauce
    • 30g butter or margarine
    • 2 tablespoons plain flour
    • 500ml milk
    • 1 pinch salt

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Preheat oven to 200 C / Gas 6. Grease an ovenproof dish.
    2. Sauté the onion in the oil, then add tomatoes and the frozen green peas; stir. Set aside.
    3. In a small saucepan, melt butter, then stir in the flour. Add the milk, stirring constantly until the sauce begins to thicken, then remove from the heat and stir in 2/3 of the cheese and the salt. The sauce will be relatively thin.
    4. Layer the dish with 1/2 the rice, frozen fish fingers and the tomato mixture. Repeat the layers, ending with the last of the fish fingers.
    5. Pour over the white sauce and then sprinkle over crushed crisps and remaining cheese. Bake in preheated oven for 30 minutes.

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    Reviews in English (2)


    i loved this my little girl was a bit unsure but great meal  -  29 Jul 2013


    Used different ingredients. Substitute 2 tablesspoons cornflour instead of 2 tablespoons of flour to ensure that the dish is gluten free  -  14 Jan 2009  (Review from Allrecipes AU | NZ)

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