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Season fish fillets with black pepper and olive oil. Cover and set aside.
Place onions in an oven dish, bake in 200°C hot oven for 45 minutes or until onions are baked. Remove from oven and peel them then chop.
Warm olive oil in large saucepan, cook garlic with stirring for 1 minute. Add onions and all the spices and stir for 2 minutes.
Add water and MAGGI Less Salt Chicken Stock cubes, bring to boil and simmer for 4- 5 minutes. Place the liquid in a blender, blend for 2-3 minutes until smooth.
Return liquid to pot, add cardamom pods and rice. Bring to boil and cook while covered over low heat for 25 minutes or until rice is cooked.
Meanwhile bake in a hot oven or grill the fish fillets until golden brown.
Place the cooked rice over a large serving dish. Arrange the fish cutlets over the rice and garnish with oven toasted pine seeds and sliced fresh lemon.
Per Portion of 300g
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