Select a favourite flavour of white, wild, or spiced rice, and prepare the desired number of servings according to the package instructions. Cooked or instant rice will work. In a separate deep skillet, combine the water, lemon juice, bouillon cubes, green onions, thyme, and pepper. Bring this mixture to a boil, then cover and simmer for 5 minutes. Add the carrots and simmer for 3 to 4 minutes. Reduce the heat until the mixture is simmering. Lay the fish fillets in the liquid without crowding. Cover and simmer for 9 to 10 minutes, until the fish is opaque and flakes easily. (The liquid is used to pour over the finished dish, so if it is too thin, take out the fish and vegetables when they are done, and boil the remaining liquid until it has thickened slightly.)

Put a serving of rice in the centre of each plate. Place a fish fillet and some of the vegetables on the rice. Pour a small amount of liquid over the fish and rice. Sprinkle lightly with paprika. Makes 4 servings.