Classic Seared Codfish with Orange Basmati Rice and Hollandaise Sauce

Instructions

1. 1

   **Prepare the Orange Basmati Rice:**

2. 2

   Rinse the basmati rice under cold water until the water runs clear.

3. 3

   In a saucepan, combine the rice with water or vegetable broth, orange zest, orange juice, and a pinch of salt. Bring to a boil.

4. 4

   Reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the rice is fluffy and the liquid is absorbed. Once done, fluff with a fork and stir in the butter. Set aside.

5. 5

   **Make the Hollandaise Sauce:**

6. 6

   In a metal bowl, whisk the egg yolks and lemon juice until pale and slightly thickened.

7. 7

   Place the bowl over a saucepan of simmering water (double boiler method) and continue to whisk until the mixture thickens further.

8. 8

   Gradually drizzle in the melted butter while whisking continuously until the sauce is thick and creamy. Season with cayenne pepper and salt. Remove from heat and keep warm.

9. 9

   **Cook the Codfish:**

10. 10

    Season the cod fillets with salt and black pepper.

11. 11

    In a large skillet, heat the olive oil over medium-high heat. Add the chopped rosemary.

12. 12

    Place the cod fillets skin-side down in the skillet and cook for about 4-5 minutes on each side, or until the fish is golden brown and flakes easily with a fork.

13. 13

    **Serve:**

14. 14

    On a plate, serve a generous scoop of orange basmati rice.

15. 15

    Top with the seared codfish and drizzle with hollandaise sauce.

16. 16

    Garnish with fresh parsley if desired and lime wedges on the side.