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Cut each fish fillet into three pieces and place them in a pan.
Drizzle olive oil, season with salt and pepper.
Squeeze fresh lemon juice over the fish and set aside.
Rinse two cups of basmati rice and two cups of green lentils.
Add washed rice and lentils to a rice pot.
Add a tablespoon of salt and 5 cups of water.
Bring to a boil uncovered over medium flame.
Peel and chop three large onions.
Add avocado oil to a large frying pan over medium flame.
Carefully add the chopped onions to the hot oil and fry until golden brown.
Lower the heat of the rice and lentils to a simmer, cover, and cook for 20 to 22 minutes.
Prepare a pan to fry the fish, trimming parchment paper if necessary.
Add avocado oil to the pan over medium flame.
Toss panko and sesame seeds together.
Press the panko mixture into the fish.
Add the fish to the hot oil.
Flip the fish when it gets a golden ring.
Remove the fish to a wire rack when ready.
Sprinkle flaky salt on top of the fish.
Add the fried onions to the mujadara with the oil.
Mix the onions into the mujadara.
Prepare a fresh salad with onion and fresh herbs.
Make a dressing with olive oil, salt, and black pepper.
Toss the salad.
Serve the dinner.