Heat a large fry pan with a medium heat and add in 2 tbsp (35 ml) extra virgin olive oil

In the meantime, finely chop the onion, roughly chop the garlic and finely chop the carrot (peeled)

Add the chopped vegetables into the hot fry pan, mix continuously, after 3 to 4 minutes and the vegetables are lightly sauteed, add in the saffron, dried thyme and season generously with sea salt & black pepper, mix together, then add in the water and raise to a high heat

While the water is heating, add the rice into a fine sieve and rinse under water until it starts running clear underneath, about 1 to 2 minutes

Once the water comes to a boil, add in the rice, mix together, then place a lid on the pan and lower to a low-medium heat

While the rice is cooking, heat a nonstick grilling pan (or regular nonstick pan) with a medium heat

Add the cod fillets over some paper towels and pat dry, then drizzle each one with a kiss of extra virgin olive oil and rub all over, season with sea salt & black pepper on both sides

Once the grilling pan is nice and hot, about 6 to 8 minutes, add in the cod fillets, cook for 3 minutes per side or until the fish is flaky and fully cooked through, then remove from the pan and cover with foil paper

After simmering the rice for about 15 to 18 minutes and there is virtually no liquid left and the rice is cooked through, remove the lid, add in the frozen peas, making sure to spread them around, place the lid back on the pan and remove from the heat

After 2 to 3 minutes and the peas are just tender, remove the lid, using a fork gently fluff the rice

Transfer the rice into serving dishes, top each one off with a cod fillet and garnish with lemon wedges and fresh parsley, enjoy!