Boil water in a pot, add HO1 pack (Rice), and cook for 12–14 minutes until done; drain and keep aside.

Heat HO2 pack (Butter, Garlic, Parsley, Lemon Zest, Chilli Flakes) in a pan, add the cooked rice, and toss well until evenly coated.

Heat HO3 pack (Olive Oil) in a pan, place HO4 pack (Seabass Fillet) skin side down, and cook for 4–5 minutes until lightly crisp; flip and cook for another minute on low flame, then remove and keep aside.

In the same pan, heat HO5 pack (Butter, Garlic), add HO6 pack (Onion), and sauté for 1–2 minutes.

Add HO7 pack (Cherry Tomatoes, Black Olives) and sauté briefly, then add HO8 pack (Saffron Water, Lemon Juice, Lemon Zest) and HO9 pack (Parsley, Coriander) along with 300 ml water; simmer for 4 minutes.

Return the seabass to the broth, simmer for 1–2 minutes, and serve hot with the herb rice.