Pan-Seared Cod with Herbed Citrus Sauce, Pilaf Rice & Broccoli

Steps

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1. 1
   Prepare the pilaf rice: peel and finely slice one onion. Heat olive oil in a sauté pan over medium heat.
   ▶ ≈0:58
2. 2
   Sauté the onion in the oil until softened but not coloured, being careful not to caramelize.
   ▶ ≈1:06
3. 3
   Add the rice (ratio 2 parts rice to 1 part onion) and stir for about 30 seconds until the grains become translucent and change colour slightly.
   ▶ ≈1:32
4. 4
   Pour in three times the volume of water (using the ratio 2 parts rice to 3 parts water).
   ▶ ≈1:45
5. 5
   Cut the broccoli into florets. Transfer the rice mixture to a baking dish, add fresh thyme and bay leaf, and season with salt and pepper.
   ▶ ≈2:01
6. 6
   Cover the surface of the baking dish loosely with parchment paper to protect the top from browning while allowing steam to escape—poke a small hole in the centre.
   ▶ ≈2:39
7. 7
   Place the rice and broccoli in an oven preheated to 180°C and bake.
   ▶ ≈3:09
8. 8
   Prepare the herbed citrus vinaigrette: combine orange juice, lemon juice, white wine vinegar, olive oil, salt, and pepper in a bowl. Stir in finely chopped fresh herbs such as basil, dill, or chervil.
   ▶ ≈3:28
9. 9
   After about 20 minutes, when the rice is not yet fully cooked, slice the cod fillets and season them with salt, Espelette pepper, and a drizzle of olive oil.
   ▶ ≈4:59
10. 10
    Place the seasoned cod on top of the rice and broccoli, cover again with parchment paper, and return to the 180°C oven to finish cooking for about 10 minutes.
    ▶ ≈5:30
11. 11
    Remove the baking dish from the oven when the rice and fish are cooked through. Plate the rice, broccoli, and fish, drizzle generously with the herbed citrus sauce, and serve.
    ▶ ≈6:16