1/2 c. olive oil
2 c. thinly sliced onions
1 1/2 c. cooked rice
1 1/2 c. cod fillets
2 (16 oz.) cans tomatoes, drained (reserve juice)
1/4 tsp. fresh ground pepper
1/4 ground cumin
1/8 tsp. ground clove
2 tbsp. lemon juice
2 tsp. salt
1 tsp. paprika

Heat oil in medium skillet and saute onions until soft and lightly brown. Spread rice in bottom of 12 x 8 x 2 inch baking dish, top with onions and fish. In small saucepan, combine remaining ingredients, breaking up tomatoes with a spoon; add, 1/2 cup reserved juice; heat and spoon over fish. Bake at 350 degrees for 30 minutes.