Clean the fish heads from tails. Wash it well, as with the nail of the index finger cross the spine to scrape the blackness of it - if you do not remove the fish bitter then. Wipe it clean and cut washers 2 fingers wide. In a pan put 1 tbsp sunflower oil and fry the chopped mushrooms, then pour it into the pan in which you will bake the dish. Return the pan back on the fire and put 2-3 l. Sunflower oil and fry until rice nice white and then add it to cut in crescents leek and olives. Stew further 6-7 minutes and also pour into pan. Mix rice with mushrooms, sprinkle with seasoning for fish, salt and pepper and pour 3 cups hot water. Return the pan to the fire again and put 1 tbsp sunflower oil and fry the fish on both sides very slightly - in 1 minute on each side. Arrange the fish in the pan with the rice and put to bake in a preheated 170C degrees oven until ready. Then remove the pan from the oven, wrap it with foil above or cloth and leave for 10 minutes to dozadushi rice. Then serve.