6    Cape whiting fillets
1/4 c  Olive oil
1 lg Chopped onion
2    Chopped garlic cloves
1 cn (16oz) tomatoes (chopped
With can juices)
1 ts Saffron threads
2 c  Uncooked rice
3 cn (13 3/4oz ea) chicken broth
1 pk (10 oz) peas
Salt & pepper
1 cn (11 oz) mandarin oranges
Drained
1    Jar (4oz) drained & diced
Pimiento

Heat olive oil in large skillet; saute onion & garlic until golden.
Stir in tomatoes, saffron & rice; stir over low heat 5 minutes. Stir
in chicken broth; simmer 10 minutes or until rice is half cooked.
Stir in peas & salt & pepper. Spoon rice & liquid into greased 2
quart casserole; set aside. Sprinkle fillets with salt & pepper;
place, skin side down, on table & top with part of mandarin oranges &
pimiento. Roll up fillets & place on rice in casserole, pushing rolls
down into rice. Add more oranges & sprinkle top with remaining
pimiento. Cover & bake in 375 oven for 30-35 minutes, or until rice
is tender, & liquid is absorbed.