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Seared Cod & Peppers over Creamy Rice

with Marinated Tomatoes

Quick & Easy
Quick & Easy
  • Group Created with Sketch.
    Time
    20 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 490 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

In this dish, fragrant jasmine rice gets a lift from just a touch of tangy crème fraîche. It makes the perfect bed for sweet peppers and tomatoes and tender, flaky cod—elevated by our signature Weeknight Hero spice blend, which highlights smoky paprika and savory garlic powder.

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fresh
ingredients
Seared Cod & Peppers over Creamy Rice with Marinated Tomatoes
Title
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Cook the rice:
1 Cook the 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:

While the rice cooks, wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove and discard the cores. Thinly slice crosswise into rings.

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

While the rice continues to cook, 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 aluminum foil and cook 5 to 6 minutes on the first side, or until browned. Flip the fish and add the sliced peppers to the pan in an even layer. Loosely cover with the aluminum foil and cook 5 to 6 minutes, or until the the peppers are softened and the fish is cooked through. Turn off the heat.

Make the marinated tomatoes:
4 Make the marinated tomatoes:

While the fish cooks, depending on their size, quarter or halve the tomatoes into bite-sized pieces. If necessary, peel 1 clove of garlic (you will have extra). Finely chop the clove; using the flat side of your knife, smash until it resembles a paste (or use a zester). In a bowl, combine the prepared tomatoes, capers, vinegar, and as much of the garlic paste as you’d like. Drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.

Serve your dish:
5 Serve your dish:

Serve the cooked fish and peppers over the cooked rice. Top the fish with the marinated tomatoes (including any liquid). Enjoy! 

Tips from Home Chefs

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Cook the rice:
1 Cook the 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:

While the rice cooks, wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove and discard the cores. Thinly slice crosswise into rings.

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

While the rice continues to cook, 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 aluminum foil and cook 5 to 6 minutes on the first side, or until browned. Flip the fish and add the sliced peppers to the pan in an even layer. Loosely cover with the aluminum foil and cook 5 to 6 minutes, or until the the peppers are softened and the fish is cooked through. Turn off the heat.

4 Make the marinated tomatoes:

While the fish cooks, depending on their size, quarter or halve the tomatoes into bite-sized pieces. If necessary, peel 1 clove of garlic (you will have extra). Finely chop the clove; using the flat side of your knife, smash until it resembles a paste (or use a zester). In a bowl, combine the prepared tomatoes, capers, vinegar, and as much of the garlic paste as you’d like. Drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.

Make the marinated tomatoes:
Serve your dish:
5 Serve your dish:

Serve the cooked fish and peppers over the cooked rice. Top the fish with the marinated tomatoes (including any liquid). Enjoy!