Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6                    cape whiting fillets -- frozen
     1/4  cup           olive oil
   1      large         onion -- chopped
   2      cloves        garlic -- chopped
  16      ounces        canned tomatoes -- chopped with juices
   1      teaspoon      saffron threads
   2      cups          uncooked rice
   3      cans          {13 3/4 oz each} chicken broth
  10      ounces        frozen peas
                        salt -- to taste
                        pepper -- to taste
  11      ounces        canned mandarin orange sections -- drained
   4      ounces        pimiento -- drained and diced

Preparation:

1. Thaw whiting fillets; set aside. 2. Heat olive oil in large skillet; saute onion and garlic until golden. 3. Stir in tomatoes, saffron and rice; stir over low heat 5 minutes. 4. Stir in chicken broth; simmer 10 minutes or until rice is half-cooked. 5. Stir in peas and salt and pepper to taste. 6. Spoon rice and liquid into greased 2-quart casserole; set aside. 7. Sprinkle salt and pepper on fillets; place, skin-side down, on table and top with part of mandarin oranges and pimiento. 8. Roll up fillets and place on rice in casserole, pushing rolls down into rice. 9. Add more orange sections and sprinkle top with remaining pimiento. 10. Cover and bake in preheated 375 F. oven 30 to 35 minutes, or until rice is tender, liquid is absorbed, and fish flakes easily.