Long grain rice is polished in olive oil with garlic and onion and then cooked in stock with basil and oregano to create a fragrant savory rice to accompany cod filets. The cod is pan seared with olive oil and just a touch of butter for richness, and finished with a simple pan sauce of white wine, garlic, fresh lemon, capers and parsley. Asparagus is the side which has been roasted in the oven with olive oil, salt and pepper and finished with a grate of fresh lemon zest.