Instructions
Follow the steps and taste along the way.
Prepare the ingredients
Finely dice the shallot and mince the garlic. Pat the cod dry with a paper towel and season it with about 1 g of salt; set aside the remaining salt for the orzo. Heat the broth in a small saucepan.
Sear the cod
Heat the olive oil in a deep skillet over medium-high heat. Sear the cod for about 2 minutes per side, until lightly browned on the outside. Transfer it to a plate; it will finish cooking later.
Make the base and add the orzo
Add the shallot to the same skillet and sauté for 2 minutes, until softened. Add the garlic and stir for 30 seconds. Add the orzo, stir briefly, and pour in the hot broth. Add the remaining salt and the black pepper.
Cook the orzo with the peas
Simmer the orzo for 7 minutes, stirring often so it does not stick. Add the frozen peas and cook for another 2 minutes. If the liquid evaporates too quickly and the orzo is not nearly tender yet, add 30 ml of hot water.
Finish and serve
Place the cod on top of the orzo and cook, covered, for 2–3 minutes, until the fish flakes easily and reaches 63 °C in the center. Turn off the heat and stir in the crème fraîche, lemon juice, zest, and dill. Divide between two plates and serve immediately.
