Hake fillets with tomato rice

Method

1. Reserve 40 ml of olive oil for the fish. Heat the remaining 20 ml in a saucepan and soften the chopped onion, garlic and tomatoes over medium heat for 7 minutes.
2. Add the 340 g of carolino rice and stir for 1 minute. Add 1.2 litres of hot water and half the salt. Cook uncovered over medium heat for 14 to 16 minutes, stirring occasionally. Add another 100 ml of hot water if needed to keep the rice soupy.
3. Pat the fillets dry; they should be about 1 cm thick. Season with the remaining salt and coat first in flour, then in beaten egg.
4. Heat the reserved 40 ml of olive oil in a wide frying pan over medium to high heat. Fry the fillets in two batches for 3 to 4 minutes per side until golden and the fish flakes; check for 63 °C in the centre.
5. Drain on kitchen paper and serve immediately with the tomato rice and chopped parsley.