Fish finger casserole with rice

Ingredients for 4 servings:

• 20 fish fingers
• 250 g rice (long grain rice)
• 250 g spring onions
• 500 ml vegetable stock
• 80 g cheese, grated (Emmental)
• 1 can of tomatoes (425 ml)
• 1 onion(s)
• 4 tbsp butter
• 1 bunch of dill
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Drain the tomatoes, reserving the juice. Dice the drained tomatoes and mix them back in with the juice. Wash the spring onions and slice them into rings. Peel and finely dice the onion. Heat 2 tablespoons of fat in a casserole dish. Fry the onions, add the rice and fry until translucent. Stir in the stock, season with salt, and stir in the spring onions. Simmer over very low heat for about 20 minutes. In another pan, heat butter and fry the fish fingers for about 8 minutes, turning occasionally (the fish fingers can also be prepared in the oven according to the package instructions). Wash the dill, pat it dry, and set some aside for garnishing. Finely chop the remaining dill. Mix the tomatoes, their juice, and the dill into the rice. Season with salt and pepper. Arrange the fish fingers on top of the rice and sprinkle with the grated cheese. Bake in a preheated oven at 200°C for about 15 minutes. Serve garnished with the remaining dill.