Instructions: Heat 3 tablespoons of the oil in a large saucepan, and fry the onions until brown. Add the water, salt and cumin. Simmer until the onions have almost melted. Add the fish and cook gently for 10 minutes.

Remove fish and keep warm. Now take from the stock in which the fish has been cooked sufficient to cook the rice in a separate pan until it is tender and the stock absorbed. Spoon the rice into a shallow dish and lay the fish pieces on top. Gently fry the pine nuts in the remaining tablespoon of oil until tender, and scatter them over the fish. Meanwhile simmer and reduce the remaining stock, adding the juice of a lemon. Pour this over the fish and rice or serve it separately in a small jug.

Serves 4-6.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.