Flavorful Spiced Fish and Rice with Pine Nuts

Rinse the rice under cold water until the water runs clear, then soak for 20 minutes and drain. Pat the fish fillets dry with paper towels and season generously with salt, black pepper, cumin, coriander, turmeric, and allspice.

Heat 2 tablespoons of olive oil in a large pan over medium-high heat. Fry the fish fillets for 3-4 minutes per side, until golden brown and cooked through. Remove the fish and set aside.

In the same pan, add the remaining 2 tablespoons of olive oil. Add the sliced onions and cook over medium heat for 10-15 minutes, stirring occasionally, until deeply caramelized and dark brown. This is crucial for the dish's color and flavor.

Add the drained rice to the pan with the onions, stirring for 2 minutes to coat the grains. Pour in the water or fish stock, ensuring it covers the rice by about 1.5 cm. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the liquid is absorbed and the rice is tender.

While the rice cooks, toast the pine nuts in a small dry pan over medium heat for 2-3 minutes, until golden brown and fragrant. Be careful, they burn quickly!

Gently flake the cooked fish into large pieces. Once the rice is done, fluff it with a fork. Arrange the flaked fish over the rice.

Garnish generously with toasted pine nuts and fresh parsley. Serve immediately.