Seared Codfish in Olive Oil and Rosemary with OrangeScented Basmati Rice and Hollandaise

Instructions

1. 1

   **Prepare the Basmati Rice:**

2. 2

   In a saucepan, combine water, basmati rice, orange zest, olive oil, and salt.

3. 3

   Bring to a boil, then reduce heat to low, cover, and let simmer for about 15 minutes or until the rice is cooked and water is absorbed. Fluff with a fork and stir in chopped herbs if using.

4. 4

   **Sear the Codfish:**

5. 5

   Pat the codfish fillets dry and season with salt and pepper.

6. 6

   In a large skillet, heat olive oil over medium-high heat. Add a few sprigs of rosemary for flavor.

7. 7

   Once the oil is hot, carefully add the codfish fillets to the skillet and sear for about 3-4 minutes on each side until the fish is golden brown and cooked through. Remove from the skillet and let rest for a moment.

8. 8

   **Make the Hollandaise Sauce:**

9. 9

   In a heatproof bowl, whisk together the egg yolks and lemon juice until slightly thickened.

10. 10

    Place the bowl over a saucepan of gently simmering water (double boiler method).

11. 11

    Gradually drizzle in the melted butter while whisking continuously until the mixture thickens. Season with salt and cayenne pepper to taste.

12. 12

    **Serve:**

13. 13

    Plate the orange-scented basmati rice, place the seared codfish beautifully on top, and drizzle with hollandaise sauce. Enjoy your delightful meal!