Preheat the oven to 180°C.
Heat 85g butter in a frying pan and fry the fish for 5 minutes per side until golden.
Fry one chopped shallot in a pan with 100g butter for 2 minutes.
Add 250ml white wine and simmer until liquid is reduced by half.
Stir in 150ml cream, lemon juice, and zest, then simmer for 3 minutes and season.
Boil 200g rice according to instructions and drain well.
Mix the rice with a shallot, 100ml wine, and 100ml cream in an ovenproof dish.
Bake the rice for 5 minutes at 180°C.
Plate the rice, top with fish, pour over the sauce, and garnish with chives and lemon.