A delicious fish recipe for any occasion!
Cook long grain rice in boiling salted water for about 20 minutes.
Rinse fish. Remove peel from onions and chop coarsely. Boil juice of one lemon, white wine, a quarter l pepper, salt, water and bay leaves. Fish in the stock form and pull about 6 min at low temperature.
Heat oil in a frying pan. Pour in pan-frozen vegetables. Sauté over high heat, stirring constantly over medium heat for 3 to 5 min more.
Arrange fish, long grain rice and vegetables. Dust long grain rice with paprika. Garnish with lemon slices and dill.
Unit 3150 joules/750 calories
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