Servings: 4
ingredients

- 1 tablespoon of olive oil
- 1 onion
- 3 cloves of garlic
- 1/2 yellow pepper
- 1/2 red pepper
- 1 cup steamed rice
- 2 cups of vegetable broth
- 4 fish fillets
- Juice of 1/2 lemon
- Salt and pepper
- 2 tablespoons of olives
- Parsley to taste
- Lemon slices (optional)
Preparation
- Preheat the oven to 180ºC.
- Season the fish fillets with lemon juice, salt and pepper.
- Place the fillets on a tray and bake for around 20 minutes.
- Meanwhile, in a pan, sauté the chopped onion with the olive oil.
- Add the chopped garlic and diced pepper. Let it sauté for 2-3 minutes and then then add the rice.
- Cover the rice with the vegetable broth and cook for about 12 minutes over heat bland.
- Spread the fillets over the previously cooked rice. Take the casserole with rice and fillets Bake at 200ºC for another 10 minutes.
- Spread the olives and chopped parsley over the rice. Finish with lemon slices (optional).