Spanish fish and yellow rice

Heat a large fry pan over medium heat with 45 millilitres of extra virgin olive oil.

Pat three cod fillets dry, season both sides with sea salt and freshly cracked black pepper and cut each into two even pieces.

Lay the six pieces in the hot pan in a single layer and cook two minutes per side for a light crusty sear, not cooked through.

Rinse 190 grams of long grain rice in a fine sieve under water about a minute until it runs clear.

Finely chop one medium onion and roughly chop four large cloves of garlic.

Remove the fish and cover it with foil.

In the same pan at the same heat saute the chopped onion and garlic 4 to 5 minutes, stirring continuously, until translucent.

Add the rice, .17 grams of saffron threads, half a gram of dried rosemary and half a gram of dried thyme, season with sea salt and black pepper and stir 1 to 2 minutes.

Add 480 millilitres of water, turn to high and mix gently.

At the boil cover, lower to a low heat and simmer about 15 minutes until the rice is just cooked through.

After 12 minutes remove the lid, scatter 55 grams of frozen peas over evenly and fluff the rice with a fork.

Return the fish in a single layer, cover and simmer another 3 minutes until fish, rice and peas are cooked through.

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