Preparation time: 20 minutes
1 tbsp olive oil
1 kg white fish fillets
3 white medium-sized onions, sliced
1/2 cup pine nuts
2 cups long-grain white rice
2 1/2 tsp cumin powder
1 1/2 tsp cinnamon powder
4 cups chicken broth
1 lemon, for garnish
Salt and pepper, to taste
Heat oil in a non-stick large saucepan. Fry fish fillets on both sides until golden brown. Put fried fish aside.
Add onion and pine nuts to the saucepan, stir on medium heat for 10 minutes or until a little golden brown.
Add rice, cumin powder, Cinnamon powder. Stir ingredients for 1 minute. Add chicken broth and leave it until it begins to boil.
Place fish fillets gently over the rice. Cover the saucepan and cook over low heat for 25 minutes or until rice is done.
Take out the fish fillets gently, place rice in a serving dish then put the fish beside the rice or over it.
Garnish with fried onion, pine nuts and lemon slices.