Seared Cod & Peppers over 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. Cover to keep warm.

Meanwhile, wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the sliced peppers; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Transfer to a bowl and cover with foil to keep warm. 

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 the same pan, heat a drizzle of olive oil on medium until hot. Add the seasoned fish, skin side down. Loosely cover the pan with foil and cook 3 to 5 minutes, or until lightly browned. Flip and cook 2 to 4 minutes, or until browned and cooked through.* Turn off the heat.  

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

Note: Salmon version does not require the use of flour.

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!