Seared Cod & Peppers over Creamy Rice with Marinated Tomatoes

Seared Cod & Peppers over Creamy Rice

with Marinated Tomatoes

20 MIN
2 Servings
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From the Test Kitchen

In this dish, fragrant jasmine 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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  • Nutrition
    PER SERVING
  • Calories
    490 Cals (est.)
fresh
ingredients
Seared Cod & Peppers over Creamy Rice with Marinated Tomatoes
Title
  • 2 Cod Fillets
  • ½ cup Jasmine Rice
  • 4 oz Grape Tomatoes
  • 4 oz Sweet Peppers
  • 1 clove Garlic
  • 2 Tbsps Crème Fraîche
  • 1 Tbsp Capers
  • 1 Tbsp White Wine Vinegar
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Make the creamy rice:
1 Make the creamy rice:

In a small pot, combine the rice, a big pinch of salt, and 1 cup of water; heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 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. 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 into rings. 

Cook the fish & peppers:
3 Cook the fish & peppers:

Pat the fish dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the seasoned fish. Loosely cover the pan with foil and cook 4 to 6 minutes, or until browned. Flip the fish and add the sliced peppers in an even layer. Loosely cover with the foil and cook 4 to 6 minutes, or until the peppers are softened and the fish is 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 cooked fish and peppers over the creamy rice. Top the fish with the marinated tomatoes (including any liquid). Enjoy!

Tips from Home Chefs

Seared Cod & Peppers over Creamy Rice

Make the creamy rice:
1 Make the creamy rice:

In a small pot, combine the rice, a big pinch of salt, and 1 cup of water; heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 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. 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 into rings. 

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

Pat the fish dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the seasoned fish. Loosely cover the pan with foil and cook 4 to 6 minutes, or until browned. Flip the fish and add the sliced peppers in an even layer. Loosely cover with the foil and cook 4 to 6 minutes, or until the peppers are softened and the fish is 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 cooked fish and peppers over the creamy rice. Top the fish with the marinated tomatoes (including any liquid). Enjoy!

Marinate the tomatoes & serve your dish:
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