Step 1

Coat fillets with coriander and 1⁄2 teaspoon salt. Thinly slice scallions, separating white and light green parts from dark green parts; reserve dark green parts.

Step 2

Heat 2 tablespoons oil in a medium saucepan over medium-high. Add white and light green scallions; cook until slightly softened, 1 to 2 minutes. Add orzo; stir until lightly toasted, 1 to 2 minutes. Stir in broth and remaining 1⁄2 teaspoon salt. Bring to a low boil. Reduce heat to low; cover and cook, undisturbed, until orzo is tender and most of the liquid is absorbed, 8 to 10 minutes.

Step 3

Meanwhile, heat remaining 1 tablespoon oil in a large non-stick skillet over medium-high. Add fillets; cook until deeply browned on 1 side, 4 to 5 minutes. Flip and cook until cooked through, 3 to 4 minutes.

Step 4

Stir cheese, peas, cream, and lemon zest and juice into orzo. Cook, stirring often, until peas are warmed through, about 2 minutes. Serve with fish, topped with oil and dark green scallions.