1.Heat butter in medium saucepan, cook capsicum, stirring, until softened.
2.Meanwhile, place the rice in sieve, rinse well with cold water. Add rice and stock to pan, bring to a boil, stirring occasionally. Cover pan with tight-fitting lid, reduce heat to as low as possible, cook rice 12 minutes or until cooked as desired.
3.Meanwhile, combine extra butter, onion and juice. Reserve half.
4.Brush one half of the butter mixture over fish, sprinkle with spice mix. Cook fish in large oiled frying pan until blackened on both sides and just cooked through.
5.Stir extra onions, parsley and pepper into the rice.
6.Serve fish with rice, reserved butter mixture and lemon wedges, if desired.