Sole Fillets with Oranges and Rice

Preheat the oven to 200°C (approximately 400°F).

For the rice, combine the rice wiht 800 ml (approximately 3 1/3 cups) of cold salted water and allspice berries. Bring to a boil, reduce the heat and let simmer for 15-20 minutes. Remove the allspice.

For the fish, rinse the sole fillets and pat dry. Rinse the oranges and cut 4 of them into slices. Finely grate the zest of half of the remaining orange and squeeze the juice. Roll up a slice of orange in a filet of sole and secure with toothpicks. Season fish rolls lightly with salt and add along with the orange juice, the orange zest and the fish stock to an oven-proof dish. Top with remaining orange slices and cook for 10-15 minutes in preheated oven.