To make the pilaf, fry the onion and garlic in the butter (add a drop of oil to stop the butter from burning) until soft and translucent.

Add the lemon zest and fry for another 30 seconds before adding the rice.

Stir the rice to coat in the aromatics then pour in the water/stock and lemon juice.

Season to taste and cover with a lid.

Allow to simmer for 10 minutes until the liquid has been absorbed and the rice is almost cooked.

Stir the rice with a fork (a spoon will mash the rice), lightly.

Place a lid on the pot, turn off the heat and allow to steam until ready to eat. Before serving, fluff with a fork again and adjust seasoning.

To cook the fish, pre-heat the grill of your oven to hot.

Place the fish on a shallow baking tray, skin up. Add the white wine and scatter over the sliced garlic and parsley. Season the fish and place in the oven.

Allow to grill until the skin is crisp and the fish is cooked but still moist.

Serve the fish on the rice and drizzle over some of the white wine from the roasting tray.