Heat a large fry pan with a medium heat and add in the olive oil

In the meantime, add the cod fillets over some paper towels and pat dry, season with sea salt & black pepper on both sides, then cut each fillet into 2 evenly sized pieces for a total of 6 pieces of fish

Add the pieces of fish into the hot fry pan, all in a single layer and evenly spaced out, cook for 3 to 4 minutes per side or until just cooked through, then remove from the pan and set aside

Using the same pan with the same heat, add in the chopped onion and garlic, mix continuously, after 4 minutes and the onions are translucent, add in the canned diced tomatoes, oregano, thyme, and season with sea salt & black pepper, mix together, then simmer for a few minutes

Once the tomatoes have slightly thickened, about 5 minutes, add in the vegetable broth and saffron, raise to a high heat and give it a gentle mix, once it comes to a boil add in the orzo, mix every 2 minutes, that way the orzo doesn't stick to the bottom of the pan and it all evenly cooks

After 10 minutes (which in my case is 3 minutes shy of the orzo being cooked al dente), add the fish fillets back into the pan, once again all in a single layer and evenly spaced out, place a lid on the pan and lower to a low-medium heat, simmer for 3 minutes or until the orzo is cooked al dente and the fish is heated through, then remove from the heat

*check orzo package instructions, as you want to add the fish back into the pan once there is 3 mintes left of the orzo bring cooked al dente

Squeeze the lemon juice over the orzo and fish and sprinkle with chopped parsley, serve at once, enjoy!