Instructions

1. 1
   Rinse the fish fillets under cold water and pat them dry with paper towels. Cut them into medium-sized pieces and set aside.
2. 2
   In a mixing bowl, combine the rice with enough water to cover it completely. Let it soak for about 15 minutes, then drain the water.
3. 3
   In a large skillet or frying pan, heat the olive oil over medium heat.
4. 4
   Add the finely chopped onion and minced garlic to the skillet. Sauté until the onions become translucent and the garlic becomes fragrant.
5. 5
   Add the drained rice to the skillet and stir well to coat the rice with the onion and garlic mixture.
6. 6
   Pour in the tomato sauce and add the ground cumin, ground paprika, ground coriander, salt, and black pepper. Stir to combine the ingredients and distribute the spices evenly.
7. 7
   Place the fish fillets on top of the rice mixture in the skillet. Cover the skillet with a lid and let the dish simmer on low heat for about 20–25 minutes, or until the fish is cooked through and the rice is tender.
8. 8
   Once the fish and rice are cooked, remove the skillet from the heat and let it rest for a few minutes.
9. 9
   Garnish the sayadeya with chopped fresh parsley. Serve hot, accompanied by lemon wedges for squeezing over the fish and rice.