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.

Meanwhile, wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores, then thinly slice lengthwise. 

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.

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!