Herb-Crusted Baked Cod with Saffron Rice Pilaf

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a food processor, combine 1/2 cup fresh parsley, 1/4 cup fresh dill, 2 tablespoons thyme leaves, 4 garlic cloves, and 2 teaspoons lemon zest. Pulse until finely chopped.

Add 1 cup panko breadcrumbs and 2 tablespoons olive oil to the herb mixture. Pulse a few more times until combined. Transfer to a shallow dish.

Pat 3 pounds of cod fillets dry with paper towels. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Brush 3 tablespoons Dijon mustard evenly over the top of each fillet, then press the herb-breadcrumb mixture onto the mustard to create a crust.

Place the cod fillets on the prepared baking sheet and drizzle with 1 tablespoon olive oil.

For the saffron rice pilaf, toast 1 teaspoon saffron threads in a dry pan for 30 seconds, then crush slightly and steep in 1/4 cup hot chicken broth for 10 minutes.

In a large saucepan, heat 3 tablespoons ghee over medium heat. Finely dice 1 medium onion and sauté until translucent, about 5 minutes.

Add 4 cardamom pods, 1 cinnamon stick, and 1 bay leaf to the onions and cook for 1 minute until fragrant.

Rinse 3 cups basmati rice until water runs clear, then add to the saucepan. Stir to coat with ghee and toast for 2 minutes.

Pour in the saffron-infused broth plus the remaining 5¾ cups chicken broth. Add 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until rice is tender and liquid is absorbed.

While the rice cooks, place the cod in the oven and bake for 12-15 minutes, until the fish flakes easily and the crust is golden brown.

For the yogurt sauce, grate 1 medium cucumber and squeeze out excess moisture. Mix with 2 cups Greek yogurt, 2 tablespoons chopped mint leaves, 2 tablespoons lemon juice, and a pinch of salt.

Toast 1/2 cup sliced almonds in a dry skillet until golden, about 3-4 minutes.

When the rice is done, remove the whole spices, fluff with a fork, and stir in 1 cup frozen peas (the residual heat will warm them).

Serve each cod fillet over a portion of saffron rice pilaf, sprinkle with toasted almonds, and add a generous dollop of yogurt sauce on the side.

Garnish with additional fresh herbs if desired.