Stuffed Fish

• 4 medium-size whole white fish, such as trout or mackerel, cleaned and trimmed
• 1 tablespoon extra-virgin olive oil

In a small saucepan, melt the butter over medium-high heat. Add the rice and stir for 1 minute until just toasted. Pour in 1 cup (240 ml) of water and ½ teaspoon of salt. Bring to a boil. Cover with a lid, reduce the heat, and simmer gently without stirring for 15 to 17 minutes, or until all the water is absorbed and the rice is tender. Turn off the heat and let stand, covered, for 5 minutes.</