Broiled Fish with Lemon Rice

Fish with rice is a world-wide staple dish. Lemon with fish is also a common idea. This recipe copies both ideas in a unique method.

INGREDIENTS
4    medium sized fish fillets (about 1/2 pound each); halibut, tilapia, flounder, etc.
2    teaspoons olive oil
4-8 lemon slices
1    tablespoon fresh chopped flat leaf parsley
1    recipe Lemon Rice (see elsewhere in this blog)

METHOD
Place the fillets on a broiling platter and brush olive oil over both sides. Dip the lemon slices in the parsley and place next to the fillets. Broil the fillets in the oven, about 6 to 7 inches from the heating element, for 10 to 12 minutes until the fish flakes easily. Remove from the broiler.

On each serving plate, make a bed of Lemon Rice and add a fillet on top of the rice. Place the roasted lemon slices on top of the fillets, sprinkle with more parsley and serve.

For a simple lemon rice, add 2 tablespoons lemon juice to 4 cups of water and boil 2 cups of Arborio or Carniroli rice for 8 minutes in the lemon flavored water. If there are ends of the lemon  left from slicing, throw them into the water also, removing them before draining the rice.