Seared Cod & Peppers over Creamy Rice

Seared Cod & Peppers

over Creamy Rice

25 MIN
2 Servings
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From the Test Kitchen

In this dish, a bed of rice gets deliciously tangy flavor and creamy texture from a touch of crème fraîche, which makes the perfect base for our vibrant vegetables and tender, flaky cod—elevated by a coating of our savory weeknight hero spice blend.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

600 Calories or Less
  • Nutrition
    PER SERVING
  • Calories
    530 Cals (est.)
fresh
ingredients
Seared Cod & Peppers over Creamy Rice
Title
  • 2 Cod Fillets
  • ½ cup Sushi Rice
  • 4 oz Grape Tomatoes
  • 1 clove Garlic
  • 2 Tbsps Crème Fraîche
  • 1 Tbsp Apple Cider Vinegar
  • ¼ cup Rice Flour
  • 1 Tbsp Capers
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 4 oz Sweet Peppers
time-saving
tips & techniques
Make the creamy rice
1 Make the creamy rice

In a small pot, combine the rice, a big pinch of salt, and 3/4 cup of water; heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the créme fraîche until combined. Cover to keep warm.

Prepare the peppers
2 Prepare the peppers

Meanwhile, wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores, then thinly slice lengthwise. 

Cook the fish & peppers
3 Cook the fish & peppers

Place the flour and spice blend on a large plate; season with salt and pepper. Stir to combine. Pat the fish dry with paper towels. Season with salt and pepper on both sides. Working one piece at a time, thoroughly coat the seasoned fish in the seasoned flour. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the coated fish (shaking off any excess flour before adding) and sliced peppers in an even layer. Cook, flipping the fish halfway through and stirring the peppers occasionally, 5 to 6 minutes, or until the peppers are softened and the fish is browned and cooked through.* Turn off the heat. 

*An instant-read thermometer should register 145°F.

Marinate the tomatoes & serve your dish
4 Marinate the tomatoes & serve your dish

Meanwhile, halve the tomatoes. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). In a bowl, combine the halved tomatoes, capers, vinegar, 1 teaspoon of olive oil, and as much of the garlic paste as you’d like. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Serve the creamy rice topped with the cooked fish and peppers and marinated tomatoes (including any liquid).  Enjoy!

Tips from Home Chefs

Make the creamy rice
1 Make the creamy rice

In a small pot, combine the rice, a big pinch of salt, and 3/4 cup of water; heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the créme fraîche until combined. Cover to keep warm.

2 Prepare the peppers

Meanwhile, wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores, then thinly slice lengthwise. 

Prepare the peppers
Cook the fish & peppers
3 Cook the fish & peppers

Place the flour and spice blend on a large plate; season with salt and pepper. Stir to combine. Pat the fish dry with paper towels. Season with salt and pepper on both sides. Working one piece at a time, thoroughly coat the seasoned fish in the seasoned flour. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the coated fish (shaking off any excess flour before adding) and sliced peppers in an even layer. Cook, flipping the fish halfway through and stirring the peppers occasionally, 5 to 6 minutes, or until the peppers are softened and the fish is browned and cooked through.* Turn off the heat. 

*An instant-read thermometer should register 145°F.

4 Marinate the tomatoes & serve your dish

Meanwhile, halve the tomatoes. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). In a bowl, combine the halved tomatoes, capers, vinegar, 1 teaspoon of olive oil, and as much of the garlic paste as you’d like. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Serve the creamy rice topped with the cooked fish and peppers and marinated tomatoes (including any liquid).  Enjoy!

Marinate the tomatoes & serve your dish
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