Curried Fish Casserole Recipes

INGREDIENTS

Nonstick cooking spray
2	cups thinly sliced bok choy or napa cabbage
1	cup sliced red bell pepper, divided
1/2	cup uncooked quick-cooking brown rice
1/3	cup plus 3 tablespoons water, divided
4	Tilapia or white fish fillets (1/4 pound each)
1/2	teaspoon salt, divided
1	cup fat-free reduced-sodium chicken broth
1	teaspoon curry powder
3/4	teaspoon sugar
1	tablespoon cornstarch
1/4	cup finely chopped green onions (optional)

PREPARATION:

1. Preheat oven to 350°F. Spray 13X9-inch baking dish with cooking spray. Add bok choy, 1/2 cup bell pepper, rice and 1/3 cup water; toss gently to blend.
2. Arrange fillets over vegetables; sprinkle with 1/4 teaspoon salt. Cover with foil; bake 30 minutes or until fish flakes when tested with fork.
3. Meanwhile, combine broth, remaining 1/2 cup bell pepper, curry powder, sugar and remaining 1/4 teaspoon salt in small saucepan. Bring to a boil over medium-high heat. Cook and stir 1 minute.
4. Combine cornstarch and remaining 3 tablespoons water in small bowl; stir until completely dissolved. Add to curry mixture; cook and stir 1 minute, scraping bottom and side of pan to prevent sticking.
5. Serve fish fillets over rice and vegetable mixture. Spoon sauce over top. Garnish with green onions.