Baked fish fingers on vegetable rice

Ingredients for 4 servings:

• 250 g spring onions
• 1 onion(s)
• 45 g butter / margarine
• 250 g rice (long grain rice)
• 500 ml vegetable broth (instant)
• Salt
• 20 pieces of fish (fish fingers), frozen
• 1 can of tomatoes, peeled, (425 ml)
• 1 bunch of dill
• pepper
• 75 g cheese (Gouda), grated

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Clean the spring onions and slice them into rings. Dice the onion. Heat 15g of fat in a heatproof pan and sauté the diced onions until translucent. Add the rice, sauté briefly, and deglaze with stock. Add the spring onions and a pinch of salt, if desired, and bring to a boil. Cover and let simmer over low heat for about 20 minutes. Meanwhile, heat the remaining fat in another pan, add the frozen fish sticks, and fry over medium heat for 5-8 minutes, stirring occasionally. Drain the tomatoes in a sieve, reserving the juice. Dice the tomatoes. Finely chop the dill. Stir the tomatoes, juice, and dill into the cooked rice and season with salt and pepper. Place the fish sticks in a circle, close together, on top of the rice. Sprinkle the cheese over the fish sticks. Bake in a preheated oven (electric oven: 200°C / fan oven: 175°C / gas mark 3) for approx. 15 minutes.