1.Melt butter in a medium saucepan over medium heat; cook onion, celery, ginger and cinnamon, stirring, for 5 minutes or until vegetables soften. Add rice; cook, stirring, 1 minute. Add stock; bring to the boil. Reduce heat; simmer, covered tightly, over low heat for 12 minutes or until water is absorbed. Remove from heat; stand rice, covered, 10 minutes, cool. Discard cinnamon stick; stir in nuts and rind.
2.Meanwhile, preheat oven to 200°C/400°F.
3.Quarter capsicums through stems, leaving stem quarters attached; discard seeds and membranes. Divide capsicum quarters between two oiled baking dishes.
4.Fill fish cavities with rice mixture; place fish on capsicums. Roast, covered, 20 minutes. Uncover; roast a further 10 minutes or until fish are cooked as desired.
5.Meanwhile, place orange, spinach and mint in a small bowl; toss gently to combine.
6.Serve fish on capsicum with orange salad.
This recipe is not suitable to freeze.Note