Fish with Vegetables and Rice
Rinse rice in a sieve under running water. In a saucepan, combine rice with twice the amount of lightly salted water. Bring to a boil. Cover and simmer over low heat, about 20 minutes.
Cut fish into serve pieces. Season with salt and pepper and drizzle with lemon juice. Dredge fish in flour. In a pan, fry fish in 1 tablespoon hot butter, about 3 minutes per side. Remove from pan and keep warm. Rinse, trim and finely chop scallion. Add scallion and 1 tablespoon butter to the pan and cook until translucent.
Cook vegetables in boiling salted water, about 4 minutes. Drain and toss with remaining tablespoon melted butter. Season with salt and pepper.
Divide fish fillets among plates, sprinkle with scallions and serve with rice and vegetables.