Samak dolma (fish stuffed with rice and herbs)

Instructions

1. Mix the half-cooked rice with the coriander, parsley, half the onion and half the oil, then season.
2. Season the fish fillets with salt and turmeric, then place a spoonful of stuffing on each and roll them up carefully.
3. In a casserole, fry the rest of the onion in the oil until soft, then line the bottom with tomato slices.
4. Arrange the fish rolls on top, snugly packed, seam side down, and add the water mixed with cumin.
5. Cover and simmer over low heat for 25 minutes, without stirring, until the fish is cooked and the rice is tender.
6. Serve hot, drizzled with the cooking juices, with lemon wedges.