Vegetable rice pan with fish fingers

Ingredients for 4 servings:

• 1 bunch of spring onions or 1 small leek
• 1 small onion(s)
• 45 g butter
• 250 g rice (long grain rice)
• 3 tsp vegetable broth
• Salt and pepper, white
• 20 fish sticks (600 g)
• 1 can of tomatoes (425 ml)
• 1 bunch of dill
• 75 g cheese (medium-aged Gouda)
• Water

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Clean, wash, and slice the spring onions. Peel and dice the onions. Heat 15g of fat in an ovenproof pan. Sauté the diced onions until translucent. Add the rice, sauté, and deglaze with 500ml of water. Add the stock and bring to a boil. Add a little salt and the spring onions. Then cover and let swell over low heat for about 20 minutes. Meanwhile, heat 30g of fat in a second pan. Fry the fish fingers, still unthawed, for 5-8 minutes on each side until golden brown. Finely chop the canned tomatoes. Wash the dill and finely chop, except for a little for garnishing. Stir the tomatoes, juice, and dill into the rice. Season with salt and pepper. Place the fish fingers on the rice. Grate the cheese over the fish. Bake in a preheated oven (180°C fan oven) for 10-15 minutes until golden brown. Garnish with dill.