Seared Cod & Peppers over Creamy Rice with Marinated Tomatoes

Seared Cod & Peppers over Creamy Rice

with Marinated Tomatoes

25 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
  • with Salmon
    includes two 5-oz Sustainably Sourced Skin-On Salmon Fillets View recipe
  • with Cod
    includes two 5-oz Sustainably Sourced, Wild Caught Cod Fillets
  • with Cod

    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.
    CLICK FOR RECIPE CARD

    Get Cooking

    Dietary Information

    600 Calories Or Less
    • Nutrition
      PER SERVING
    • Calories
      530 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download
    fresh
    ingredients
    Seared Cod & Peppers over Creamy Rice with Marinated Tomatoes
    Title
    • 2 Cod Fillets
    • 4 oz Grape Tomatoes
    • 4 oz Sweet Peppers
    • 1 clove Garlic
    • 2 Tbsps Crème Fraîche
    • 1 Tbsp Capers
    • 1 Tbsp Apple Cider Vinegar
    • ¼ cup Rice Flour
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    • ½ cup Sushi Rice
    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 into rings. 

    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 into rings. 

    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
    Browse Steps
    1 of 4