Dump & Bake Italian Fish with Broccoli & Rice


  • 1 (10.5 ounces) can condensed cream of celery soup (NOT diluted)
  • ¾ cup of water
  • ¾ teaspoon Italian seasoning divided
  • ¼ teaspoon garlic powder
  • 1 cup uncooked long-grain white rice
  • 12.6 ounces of Smith's Farm broccoli florets 
  • 1 lb. white fish fillets (such as cod or mahi-mahi), about 4 ounces each, thawed if frozen
  • 1 ½ teaspoon olive oil
  • Salt and pepper to taste
  • 1 tablespoon grated Parmesan cheese


  1. Preheat oven to 375 degrees F. Spray a large baking dish (about 9 x 13 inches) with cooking spray.
  2. In a prepared dish or in a separate bowl, whisk together condensed soup, water, ¼ teaspoon of Italian seasoning, garlic powder, ½ teaspoon of salt, and ¼ teaspoon of pepper.
  3. Stir in uncooked rice and broccoli. Transfer to the prepared baking dish and cover tightly with foil.
  4. Bake for 30 minutes.
  5. While the rice is in the oven, pat the fish dry and rub with olive oil. Season with salt and pepper to taste, and sprinkle with remaining ½ teaspoon of Italian seasoning. Sprinkle Parmesan cheese on top.
  6. After the rice has baked for 30 minutes, remove from the oven, stir, and place the fish fillets on top.
  7. Cover with foil and return to the oven for 20-25 more minutes, or until fish flakes easily with a fork and rice is tender.
  8. For a crispy finish on the fish, during the final 3-5 minutes of baking time, I like to remove the foil and put the dish under the broiler.


Thank you to The Seasoned Mom for this delicious recipe!