Remember to *defrost cod*

• Start by adding your orzo to a saucepan with boiling water. Simmer on a medium heat, timer set to 8 minutes.
• Meanwhile, prep the veggies by grating the courgette, deseeding and chopping the chillies, parsley and grating the zest from one of the lemons.
• Add 1 tbsp of olive oil to a large saucepan on a medium heat. Pour in the shredded courgette and gently fry. If you have garlic in your fridge add 2 minced cloves at this stage.
• In a separate pan, add the defrosted cod and 1 tbsp of olive oil. Pour the juice of a whole lemon over the fish and season with salt and pepper. Fry each side for around 3 minutes.
• Add the chilli and lemon zest into the courgette pan. When the orzo is ready, reserve a cup full of the starchy water and drain. Pour into the courgette pan.
• Fold in the chopped parsley and the juice of 1 lemon. Season with a generous amount of salt.
• Grate the grana padano into the pan, combining with the starchy water to loosen up the sauce.
• Finally, break up the cod with a wooden spoon and stir into the orzo.