Place the apples in a pot and add the water. Bring them to a slow simmer over medium heat. Turn the heat down to low and cover the pot. Cook the apples covered, low and slow, for about 45 minutes, stirring occasionally. Once the majority of the water has evaporated the apples should be darkening into a caramel-like color. Stir more often now and keep cooking until the sauce is thick and completely tender. Break up any large chunks with the back of your spoon.

Prep the ingredients per the instructions above.

Preheat the oven to 400°F (205°C).

Make the rice: Rinse the rice and cook according to the directions on the package.

Prep the pollock: In a bowl, mix the lemon juice, melted butter, dill, and parsley. Place the pollock on a foil-lined baking dish and season with salt and pepper. Lather the top with half of the lemon butter.

Cook the pollock: Bake for about 10 minutes, to an internal temperature of 125°F (51°C) using a thermometer. Cooking time will vary based on the fish's thickness.

Place the green beans in a large skillet and cover with water over medium-high heat. Cover with a lid and cook for 3-5 minutes until tender. Drain well and season with salt and pepper, to taste.

Finish rice: Once tender, fluff with a fork. Season with salt and pepper to taste. Cover with a lid to keep warm until you are ready to serve.

Toast the bread then spread it with butter.

Serve the applesauce hot in small bowls topped with a large dollop of butter, cinnamon, and nutmeg.

Finish fish: Once the fish is cooked, brush the remaining lemon butter over top.

Serve the pollock with rice, green beans, applesauce, bread, and milk.