For the fish fillet with fennel, first steam the long grain rice in boiling hot salted water for 15 to 20 minutes until soft.
In the meantime, wash fish, dry and sprinkle with juice of one lemon. Wash fennel. Cut into small wedges. Steam in a little salted water for about 8 minutes until firm to the bite. Season with salt, pepper and olive oil.
Season fish with salt and pepper. Mix egg. Turn fish fillet in it. Heat oil. Fry fish for 3 to 4 minutes on each side. Pour the rest of the egg over it and let it set.
Wash and finely chop dill.
Serve fish fillet with fennel and rice and sprinkle with dill.
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