The dish is quick cooking, so the water for cooking rice you need to prepare in advance, as well as to preheat the oven. The oven warmed up to 200 degrees. Prepare fish fillets. Incise the skin.

Place the fish in a greased form. Season the fish with salt and pepper. Spread the mustard, trying to get into the rifling. Place in oven for 5-10 minutes

Just put cooked rice. In this case I use the Indica rice in cooking bags of TM Mistral. Simple and convenient. On two pieces we are missing one bag. Indica is cooked for 20 minutes, this time with more than enough for cooking fish.

To prepare the tomato pour in a pan heat oil and fry the garlic slices for a few minutes. Then discard the garlic. (You can do without the garlic) Pour in the flavored oil, sugar, pour in the wine. Hold on a little fire. Add the tomato paste, salt, pepper to taste, warm. Then add diluted in a small amount of water starch. Cook, stirring, until thick. You can add dried herbs to taste.

Meanwhile, the fish is almost ready. Grease it with tomato mixture, and return to the oven for another five minutes.

Ready sprinkle with chopped parsley.

Meanwhile, cook the rice. Open the bag and pour the rice in a plate.

Serve the dish. Fish fillets can be submitted as a whole or cut into pieces. Fish with rice, you can file a lemon.