2/3 c. raw rice
5 tbsp. tomato sauce
1 egg
1 lb. fish fillets, fresh or frozen, thawed
1/2 tsp. salt
1/4 tsp. pepper
2/3 c. milk or half & half
1 tbsp. dry bread crumbs
3 tbsp. butter
1 tbsp. chopped parsley or watercress

Rinse rice and cook in boiling salted water until soft but not mushy. Rinse and drain. Mix tomato sauce with rice. Beat egg slightly. Sprinkle fish fillets with salt and pepper and dip fillets into egg.

Butter a 1-quart baking dish and place a layer of half the rice on the bottom. Top with fish fillets and cover with remaining rice. Pour milk over the top. Sprinkle with bread crumbs and dot with butter. Bake at 400 degrees for 30-45 minutes.

Before serving, sprinkle top with chopped parsley. Serve with spinach and pickled beets. Serves 4-5.