For the baked fish:
1. Preheat the oven to 220°C – gas mark 8.
2. Peel and cut the onion into rings. In an ovenproof dish: coat it with butter and place the fish. Salt and pepper.
3. Bake for about 15 minutes (depending on the size of the fish).
4. Remove the fish and serve with a dome of saffron rice and a spoonful of citrus marmalade.
For the rice:
1. Melt the chicken stock cube in 50 cl of hot water.
2. Chop the shallot and brown it in 20 g of butter.
3. Pour in the rice. Add 20 g of butter. Brown over low heat, stirring with a wooden spoon, until the rice grains become translucent.
4. Moisten with the white wine and a third of the stock. Add salt and pepper. Leave to cook for about fifteen minutes, adding the rest of the stock from time to time. Add the saffron at the end and stir.
