For the fish fillet on rice and vegetables, first put the long-grain rice in a saucepan and cook in the vegetable soup until cooked al dente. Sprinkle the fish fillets with lemon juice and Worchester sauce. Season with salt and pepper and let sit in the refrigerator for 10 minutes.
Then place on a roasting rack lined with aluminum foil, brush with oil and cook in the oven for 10 minutes at 180 degrees. Heat the butter in a frying pan and sauté the finely chopped onion until translucent. Add the diced bell bell pepper and sauté briefly. Then add the cooked long-grain rice and season with salt and pepper as required.
Arrange the fish fillet on rice and vegetables on warmed plates.