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Photo of One-pan fish rice by WW

One-pan fish rice

1 - 9
PersonalPoints™ per serving
Total Time
35 min
20 min
15 min


Olive oil

2 tsp

Skinless white fish

250 g, skinless, firm

Brown onion

1 medium, finely chopped

Green capsicum

½ medium, finely chopped

Cooked brown rice

3 cup(s), (510g)

Green shallot(s)

2 individual, thinly sliced


1 medium, cut into wedges


  1. Heat half the oil in a large non-stick frying pan over medium-high heat. Cook fish for 2-3 minutes on each side or until just cooked through. Transfer to a plate. Use 2 forks to break fish into small flakes.
  2. Heat remaining oil in same pan over medium-high heat. Cook onion and capsicum, stirring, for 5 to 7 minutes or until softened.
  3. Add rice and cook, stirring, for 2 minutes. Stir in fish and half the shallots. Cook for a further 1-2 minutes or until heated through. Garnish with remaining shallots. Serve with lemon wedges.


TIPS: For 3 cups cooked rice, you will need to cook 1 cup raw rice following packet instructions. Try cooking up a large batch of rice, then freezing portions in reusable bags or containers - that way it’s always on hand when you need it!