How to make
Peel the potatoes and cut them into thin slices, cut the onions into crescents and arrange the two vegetables on the edges of a greased baking pan, so that the center is empty.
Drizzle with sauce, dried dill, more olive oil and a little water and place it in a preheated oven at 390°F (200°C) for about 25 minutes or until the vegetables have softened well.
Once this happens, pour the rice, which has been previously washed from the starch, in the center of the baking pan and season it with black pepper and salt.
Pour water, 3 times the volume of rice, or as much as the type you use requires.
Bake, until all of the water is absorbed and the dish remains in fat. Then place the fish fillets on top with the skin side down (if yours have skin).
Drizzle with more olive oil, salt, lemon juice and crushed walnuts and put them in the oven for another 10 minutes.
The baking time also depends on the thickness of the fillets, so if yours are thin or skinless, reduce the time in the oven a little bit.
Serve the finished dish warm.
Enjoy your meal!
