Lemon Orzo with Peas and Seared Cod

Instructions

1. 1

   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.

   
2. 2

   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.

   
3. 3

   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.

   
4. 4

   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.

   
5. 5

   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.