Classic Seared Codfish with Orange Basmati Rice and Hollandaise Sauce

This dish combines the delicate flavors of seared cod with the aromatic essence of rosemary and bright orange basmati rice, topped off with a rich hollandaise sauce. Perfect for a cozy dinner or a special occasion!

Ingredients

For the Seared Codfish:

• 2 cod fillets (about 6 ounces each)
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1 teaspoon fresh rosemary, finely chopped
• Lemon wedges (for serving)

For the Orange Basmati Rice:

• 1 cup basmati rice
• 2 cups water or vegetable broth
• Zest of 1 orange
• Juice of 1 orange
• Salt to taste
• 1 tablespoon butter
• Fresh parsley for garnish (optional)

For the Hollandaise Sauce:

• 3 large egg yolks
• 1 tablespoon lemon juice
• 1/2 cup unsalted butter, melted
• Pinch of cayenne pepper (optional)
• Salt to taste

Cooking Instructions

1. Prepare the Orange Basmati Rice:

   • Rinse the basmati rice under cold water until the water runs clear.
   • In a saucepan, combine the rice with water or vegetable broth, orange zest, orange juice, and a pinch of salt. Bring to a boil.
   • 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.

2. Make the Hollandaise Sauce:

   • In a metal bowl, whisk the egg yolks and lemon juice until pale and slightly thickened.
   • Place the bowl over a saucepan of simmering water (double boiler method) and continue to whisk until the mixture thickens further.
   • 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.

3. Cook the Codfish:

   • Season the cod fillets with salt and black pepper.
   • In a large skillet, heat the olive oil over medium-high heat. Add the chopped rosemary.
   • 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.

4. Serve: