4-6 portions


  • 1kg of onions cut into rings
  • 1 cup of olive oil
  • 2 tablespoons of cumin powder
  • 1kg of white-fleshed fish
  • 2 1/2 cups of basmati rice (long grain)
  • 150 g of pine nuts and 150 g of almonds
  • Salt and white pepper, to taste
  • Juice of one lemon


  1. In a large pan, on high heat, add the olive oil and the onions for 10 minutes. Add the cumin and sweet pepper, lower the heat and let the onions fry for 20 minutes, mixing from time to time. They need to turn brown without burning.
  2. Add 4 cups of water, salt and let simmer for 15 minutes.
  3. Pass the broth in a colander and reserve a small glass for the sauce. Leave the onions aside.
  4. Add the rice in a saucepan and pour the broth over it (2 cups for every cup of rice).
  5. In a pan, if you have chosen fillets, add 2 tablespoons of olive oil, the fish and a pinch of cumin and pepper. Let it simmer for 5 minutes, then cover it and let it cook. For a whole fish, bake it in the oven.
  6. In a small pan, roast the pine nuts and almonds until they turn golden.
  7. In a mixer, crush some of the onions until they become a puree.
  8. For the sauce, add the glass of broth you set aside in a small pan, the lemon juice and the onion puree. Bring to a boil and let it simmer for 5 minutes.
  9. Serve the rice in a large dish, add the pieces of fish and generously cover everything with pine nuts and almonds. Add the sauce over the dish when serving.