Basmati porridge with flounder fillet

Wash and chop the mint.

Rinse the flounder fillet, slice it, season with salt and pepper.

Wash the rice, soak it in 400 ml of water for 30 minutes, salt it, and boil.

Wash the zucchini and slice it thinly.

Wash and chop the hot pepper.

Peel, wash, and dice the onion.

Heat 2 tablespoons of olive oil in a pan, add fish slices, and fry them for 3 minutes on each side.

Place onion, hot pepper, zucchini, and olives in a separate pan with the remaining heated oil and fry for 5 minutes.

Mix rice with vegetables and fish, season with salt and pepper, sprinkle with cumin, and gently stir.

Sprinkle with chopped mint before serving.