PanSeared Codfish with Rosemary and Olive Oil on a Bed of OrangeScented Rice

Instructions

1. 1

   **Prepare the Orange-Scented Rice:**

2. 2

   In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and sauté until translucent.

3. 3

   Stir in the rinsed Basmati rice and toast it for about 2-3 minutes, then add the chicken or vegetable broth, orange juice, and zest.

4. 4

   Season with a pinch of salt. Bring to a boil, then reduce the heat to low, cover with a lid, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed. Fluff the rice with a fork once done.

5. 5

   **Cook the Codfish:**

6. 6

   While the rice is cooking, season the codfish fillets with salt, freshly ground black pepper, and lemon zest.

7. 7

   Heat 3 tablespoons of olive oil in a large skillet over medium-high heat.

8. 8

   Once hot, carefully place the codfish fillets into the skillet. Cook for about 4-5 minutes per side, or until the fish is golden brown and flakes easily with a fork.

9. 9

   About one minute before the fish is done, sprinkle the fresh rosemary over the top to infuse the flavors.

10. 10

    **Serve:**

11. 11

    On a plate, create a bed of the orange-scented rice. Top with the pan-seared codfish, drizzling any remaining oil and pan juices over the top.

12. 12

    Garnish with additional rosemary or orange slices if desired.