Mediterranean style fish with rice

Heat a large fry pan over medium heat with 35 ml of extra virgin olive oil.

Finely chop one small onion, roughly chop four cloves of garlic and finely chop one peeled carrot, then add them to the hot pan and mix continuously so they sauté evenly for 3 to 4 minutes.

Pinch in .17 g of saffron threads and half a gram of dried thyme, season generously with sea salt and cracked black pepper, and mix.

Add 480 ml of water and turn up to high.

Rinse 190 g of long grain rice in a fine sieve until the water runs clear, about 1 to 2 minutes.

Once the water boils, stir in the rice, put the lid on, drop to low-medium and simmer about 15 minutes until the rice is just cooked through.

Heat a non-stick grilling pan over medium for 7 to 8 minutes; pat two cod fillets completely dry on paper towels.

Drizzle each fillet with olive oil, rub it all over and season both sides with sea salt and cracked black pepper.

Cook the fillets about 3 minutes per side -- 2 minutes a side if thinner, 4 if thicker -- for a total of 6 to 7 minutes, then cover with foil to keep warm.

Spread 55 g of frozen peas evenly over the cooked rice, lid back on, off the heat, and let it sit 2 to 3 minutes.

Fluff the rice with a fork, transfer to a serving dish, top with a fillet and garnish with lemon wedges and fresh parsley.