Here's what you need:
1 pound of Cod
1 1/2 cups of long grain white rice
3 cups of low-sodium chicken stock
1 cup of frozen peas
3/4 pound asparagus (or more, I like a lot) with the tough yucky ends trimmed
1 bunch of kale de-stemmed and roughly chopped
1 red bell pepper cut into thin 2 inch strips
3 cloves of garlic, mince 2 of them and save the other for the green sauce
1 cup of Italian parsley
1 cup of basil
1/4 cup of extra virgin olive oil plus 3 tablespoons for the green sauce and coating the pans.
First, get a pot out for your rice and put the burner on medium. Coat the pot in 1 tablespoon olive oil. When the pot is hot, pour your rice in it and season with salt and pepper. Shake the pot well so that all the grains of rice are coated in oil and well seasoned. Now pour your stock in the pot with the rice, cover the pot and bring it to a low boil. Once your pot is boiling turn the burner down to low and let simmer for 16-19 minutes - depending on how well cooked you like your rice to be.
While your rice is cooking, chop up your veggies as indicated above. Now coat a pan with 2 tablespoons of olive oil and turn a burner on to medium. When the pan is hot add your asparagus, garlic, kale, and bell pepper, season them with salt and pepper and sauté for 5 minutes. Be careful not to burn your garlic, it will taste like disgusting death and ruin all it touches. It also stinks, don't burn the garlic.