Preparation time: 10 minutes
Cooking time: 1 hour
2-3 filets of fresh de-boned Lake Superior whitefish (about one to two pounds total)
3 cups of cooked rice
1 can of cream of chicken soup
1/4 cup of shaved almonds
1 can of sliced mushrooms, or the equivalent of fresh mushroom slices
1 stick (1/4 cup) butter (not margarine)
Boil the rice separate beforehand. Preheat the oven to 350. Get a glass baking or casserole dish about 9 by 13 inches. In a separate bowl, mix the rice, almonds, mushrooms, and cream of chicken soup. If you don't have cream of chicken, you may substitute cream of mushroom. If needed, add a little bit of milk to make the mixture moist but not gooey.
Then scoop the rice mixture into the casserole dish, levelling it out with a spatula. Place the fresh (uncooked) fish on top of the rice so that the skin side is down. Cut the stick of butter into small dabs, and place them all over the top of the fish. Then sprinkle lemon juice on top of the fish generously.
If you wish, you may add other ingredients into the rice mix or on top of the fish - I like to experiment. Sometimes it's nice to sprinkle a little dill on the top.
Place the dish in the oven for about an hour. Make sure the center of the fish filets is cooked white and flaky before removing from the oven.
Serve hot from the oven! It's a guaranteed pleaser!
I also sometimes use salmon or trout instead of whitefish, and have also used chicken breasts, too. They're all good!