Ingredients

• 1 1/2 lbs. bass fillets
• 1 cup mushrooms, sliced
• 1/2 cup red or green pepper, sliced
• 1/2 cup celery, sliced
• 1/2 cup onion, chopped
• 1 14 1/2-oz. can whole tomatoes (with juice)
• 3/4 cup chicken broth
• 3/4 cup long grain rice
• 1 tsp. paprika
• 3/4 tsp. dried thyme leaves
• 3/4 tsp. salt
• 1/2 tsp. dried red pepper
• 1/4 tsp. ground black pepper

In 2 1/2 or 3-qt. casserole or baking dish, combine mushrooms, pepper, celery, onion, tomatoes, broth, rice, paprika, thyme, salt and red and black pepper. Cover and bake for 25 minutes at 400 degrees F. Stir vegetable-and-rice mixture. Place the bass over ingredients in casserole dish. Spoon some sauce over the bass. Cover and continue baking for 20 more minutes or until rice is tender and bass flakes easily. Garnish with fresh parsley and lemon if desired. If using microwave: In large microwave-safe baking dish, place all ingredients except the bass. Microwave on high power, uncovered, for about 8 minutes. Stir. Place the bass fillets on top, cover and vent. Microwave on high power for about 15 minutes more, spooning some juice over the bass about every 5 minutes or so.

This recipe has been generously contributed by www.fishingworks.com.  

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