Summary

Ingredients

• 10 fish-chopsticks
• Oil (rapeseed oil)
• 2 tomato (s)
• Spring onions)
• 250 g rice (quick-cook rice)
• 1 bottle Cremefine
• Spice mix, Mediterranean
• 50 g cheese, rated
• Parsley smooth

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Instructions

1. Heat rapeseed oil in a skillet over medium-high heat. Fry the fish fingers for 3-5 minutes until golden and crispy. Set aside.
2. Wash the tomatoes and cut them into small cubes. Slice the spring onions into small rings.
3. If desired, briefly pre-cook the rice for about 2-3 minutes. In a bowl, combine the rice with the tomatoes, spring onions, cremefine, and Mediterranean spice mix. Mix well.
4. Grease a baking dish and spread the rice mixture on the bottom. Arrange the fish fingers on top. Sprinkle with the grated cheese.
5. Bake in a preheated oven at 200 °C (392 °F) for 20 minutes.
6. Sprinkle with parsley and serve.