Redfish with Braised Cucumber and Wild Rice
Cook wild rice in salted boiling water according to package instructions.
Drain tomatoes well, collecting all oil, and chop. Cut olives into quarters. Rinse and dry cucumber, halve lengthwise and scrape out seeds, cut into 6 cm (approximately 2 1/2 inch) long sticks.
Rinse fish, pat dry and cut into 4 approximately equal portion pieces. Season with salt and pepper. Heat 2 tablespoons of tomato oil in a pan and cook fish until golden brown on both sides.
Heat 2 tablespoons of tomato oil in a pan and saute cucumber briefly. Season with salt and pepper and add a little broth. Simmer, covered, for about 5 minutes. Add tomatoes, olives and dill and season with lemon juice.
Arrange well-drained rice on plates, top with vegetables and fish. Serve.