Wild Rice and Fish

Great as a stuffing or just to bake with your favourite fish.
  • Prep time 10 mins
  • Cook time 20 mins
Kitchen-friendly Mode
Kitchen-Friendly Mode
  • Recipe Attribution Suvi


  • Your favourite filets of fish, such as rainbow trout or cod
  • 1/4 cup (50 mL) finely chopped celery
  • 1/4 cup (50 mL) finely chopped onions
  • 1 Tbsp (15 mL) butter
  • 1/2 cup (125 mL) dry bread crumbs
  • 1/2 tsp (2 mL) finely shredded lemon peel
  • 4 tsp (20 mL) lemon juice
  • 1 tsp (5 mL) parsley flakes
  • 1/4 tsp (1 mL) salt
  • 1/4 tsp (1 mL) curry powder
  • 1 cup (250 mL) cooked wild rice


  • measuring cups and spoons
  • frying pan and wooden spoon
  • baking sheet


  1. Sauté celery and onions in butter on medium heat for 2 minutes.
  2. Mix in bread crumbs, lemon peel, lemon juice, parsley, salt, curry, pepper, and cooked wild rice. 
  3. Bake with your favourite fish by mounding spoonfuls on top of filets, or use as a stuffing. Bake at 375° F for 15-17 minutes or until fish flakes easily with a fork.

Serve with a side of vegetables or salad for a balanced meal!

Helpful note: Cook the wild rice in 3 parts water and 1 part rice for 45 minutes.

Wild rice grows in the shallow, sheltered lakes and streams of Northen Saskatchewan.

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