I’m not a big fan of white fish: tilapia, sole, haddock etc., but i love salmon and steelhead trout, and my partner absolutely adores this accompaniment for oily fish. I usually double the recipe and triple the amount of cooked rice if I’m making it as a side dish (rather than stuffing.) 

Lemon and Rice Stuffing
(from The Canadian fish cookbook! by A Jan Howarth):

1/3 cup butter
1 c. minced celery
1/3 c. minced onion
1-1/2 c. cooked rice
1/4 c. lemon juice
1 tbsp. grated lemon rind
1/4 tsp dried thyme
2 tsp salt
1/8 tsp. pepper

Melt butter in a frying pan and sauté celery and onion for 3 to 4 minutes until tender-crisp. Add remaining ingredients and mix well. Makes 3 cups. Use to stuff fillets or whole fish. 

Two nights ago, I made two large fillets of steelhead trout and had a lot left over. Today, I made a quiche using the leftover trout  and some asparagus with this recipe. I added an additional egg and some extra milk (I used goat milk) to fill the pie shell. It turned out very well and I’m pleased to have used up leftovers as we’re both out tomorrow night.