Seared Cod & Peppers over Creamy Rice with Marinated Tomatoes

Seared Cod & Peppers over Creamy Rice

with Marinated Tomatoes

25 MIN
2 Servings
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  • with Cod
    includes two 5-oz Sustainably Sourced, Wild Caught Cod Fillets
  • with Salmon
    includes two 5-oz Sustainably Sourced Skin-On Salmon Fillets View recipe
  • 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.
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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.)
    View Full Nutrition
    Nutrition Label
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    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
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