Saute onions in oil until onions wilt. Add the next seven ingredients and cover and cook on low flame until rice is almost cooked. Add pine nuts and lemon juice and stir. Place 6 fillets on tray or foil boats, spoon 1/6 of filling or desired amount on each fillet. Place another fillet on top of each serving. Sprinkle the top with paprika and a few drops of oil to keep them moist. Bake in oven at 350 degrees until fish is cooked. Approx. 30 minutes. Garnish with green pepper, lemon and tomato rings.