Easy One Dish Baked Fish Marinara
A little leftover rice creates a heartier version of this healthy casserole, although serving it over pasta or your grain of choice--even with some crusty bread--works well, too. When thinking ahead, I cook rice the day before for an extra quick assembly of this all-in-one meal.

Yields 4 main dish servings.


  • 1 (5-ounce) bag of baby spinach, roughly chopped
  • 4 white fish fillets (we love flounder; have also used cod and tilapia.)
  • Kosher or sea salt and freshly ground black pepper
  • 1 3/4 cups of your favorite marinara sauce
  • 1 cup shredded Italian blend cheese (may substitute cheddar or your favorite cheese)
  • Optional: 3 cups cooked rice (from 1 cup uncooked), or hot cooked pasta or quinoa.


  1. Preheat the oven to 375 degrees F, and lightly oil a 9×13-inch baking dish.
  2. If using the rice, evenly distribute the cooked rice on the bottom of the baking dish. Layer all of the spinach on the bottom of the dish or over the rice. (I like to roughly chop for easier eating, although this is not critical.) Lay the fish fillets on top of the spinach, and lightly season the fish with kosher or sea salt and freshly ground black pepper. Pour the marinara sauce evenly over the top, and sprinkle with the cheese.
  3. Bake for 15-20 minutes. In my oven, I cook for 15 minutes when cooking thinner fillets without the rice and about 20 minutes when cooking with rice and/or a slightly thicker fillet. When in doubt, cut into the fish. It should flake easily and look opaque throughout. If not, place in the oven for a few more minutes.
  4. If not baking with the rice, you may wish to serve over hot cooked pasta, quinoa, or couscous.

More recipes at FountainAvenueKitchen.com