1. In a large pot heat the chopped onion and garlic in olive oil then add the peppers and cook until soft while seasoning with a bit of salt.
2. Add the chopped tomato and dry rice then mix well before adding the water or broth and bringing the mixture to a boil.
3. Once boiling reduce the heat and let it simmer for about 10 to 15 minutes while stirring occasionally.
4. When the rice is 3/4 of the way cooked add the tomato sauce and mix well then continue to cook on low while stirring more frequently to keep from sticking.
5. Check the seasoning and ensure the rice is fully cooked while remaining wet as it should not become dry.
6. Stir in the chopped parsley or coriander and set aside for serving.
7. Season the fillets with salt and the juice of half a lemon and the sliced garlic then mix well and let marinate for about 20 to 30 minutes.
8. Heat olive oil in a large saucepan to about a half-inch deep and keep the heat on medium to medium high to prevent burning.
9. Test the oil temperature with a dash of flour to ensure it sizzles before frying.
10. Take each fillet directly from the marinade and coat thoroughly in flour and then in the beaten egg.
11. Gently place coated fillets into the pan two at a time and turn a couple of times until they reach a golden brown color.
12. Remove the fillets and place them on paper towels then cover with additional paper towels to soak up any excess oil before serving.

Adapted from a Recipe by: catavino.net