Mediterranean fish with orzo and tomatoes

Heat a large frying pan over medium heat and drizzle in the olive oil.

Pat the cod fillets completely dry on paper towels.

Season the fillets with sea salt and black pepper on both sides and cut each into two evenly sized pieces, six in all.

Add the fish to the hot pan in a single layer, evenly spaced, and cook 3 to 4 minutes per side until just cooked through, then remove and set aside.

In the same pan at the same heat, add the chopped onion and garlic and mix continuously so they do not brown too quickly.

After about 4 minutes, when the onions are translucent, add the diced tomatoes.

Add the oregano and thyme, season with sea salt and black pepper, mix and simmer a few minutes.

After about five minutes, when the tomatoes have thickened, add the vegetable broth and pinch in the saffron.

Raise to high heat and bring to a boil.

Add the orzo, mix, and stir every two minutes or so for about 10 minutes, to three minutes shy of al dente.

Return the fish to the pan in a single layer, cover, lower to low medium heat and simmer about 3 minutes, until the orzo is al dente and the fish heated through.

Off the heat, squeeze the lemon juice over the dish and top with chopped parsley.