Cook the rice in plenty of boiling salted water for about 20 minutes. Wash the fish. Peel and roughly chop the onion. Boil lemon juice, white wine, 1/8 litre water, salt, pepper and bay leaves.
Add the fish to the stock and let it simmer at low heat for about 6 minutes. Heat the oil in a pan. Add Italian pan-fried vegetables deep-frozen from the pack (reseal the bag well and freeze again immediately).
Sear over high heat, continue to cook over medium heat for 3 minutes, stirring continuously. Arrange fish, rice and vegetables on a plate. Sprinkle rice with paprika. Garnish with lemon slices and dill.