For the pike-perch fillet on rice, rinse the fish fillets in cold water and pat dry with kitchen paper. Season with salt and pepper. Spread a thin layer of Dijon mustard on the skin side.
Then sprinkle the skin side with breadcrumbs, press down firmly. Shake off excess breadcrumbs.
Heat some oil in a coated frying pan, place the fish fillets skin side down. Fry slowly until crispy. Turn briefly, finish frying and remove
Empty the Uncle Ben’s® rice into a pot, add a little water, bring to a boil.
Arrange the rice on warmed plates and serve with the pike-perch fillet.