Preheat oven to 355 degrees F (180 degrees C).
Onto a baking tray layered with parchment paper, place the Skin-On Orata Fillet (2) skin down. Season with Extra-Virgin Olive Oil (1 tablespoon), Kosher Salt and Freshly Ground Black Pepper (to taste), and Fresh Parsley (to taste).
Bake for 15 minutes.
In a skillet, heat up Extra-Virgin Olive Oil (1 tablespoon). Saute the Onion (1/4) until soft.
Add the Konjac Rice (200 gram) and Green Peas (1/2 cup). Season with additional salt and pepper if needed. Cook on low heat for 5-10 minutes. Remove from the stove and stir in some more fresh chopped parsley.
Place the rice onto a serving plate, lay the fish fillet on top, then drizzle over some extra olive oil and squeeze some fresh Lemon (1/4). Enjoy!