Finely chop dill & parsley.
Chop shallots & slice garlic.
Remove cod skin & cut each portion in half.
Heat olive oil in a pot.
Add shallots, season with salt, and stir.
Cook briefly, then add garlic & sauté for 1 minute.
Stir in orzo, then pour in chicken stock.
Bring to a boil & cook for 3 minutes.
Add frozen peas, herbs, spinach & crème fraîche. Mix well.
Nestle in the cod, drizzle with olive oil, season with salt & pepper, and add lemon zest.
Cook on low for 3 minutes.
