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Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. In this dish, a simple side of rice gets deliciously tangy flavor and creamy texture from a touch of crème fraîche, which makes the perfect accompaniment for our vibrant vegetables and tender, flaky cod—elevated by a coating of our savory weeknight hero spice blend.
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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. Medium dice the zucchini. Halve the tomatoes. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. 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.
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 (tapping off any excess flour before adding) and diced zucchini in an even layer. Cook, flipping the fish halfway through and stirring the zucchini occasionally, 5 to 6 minutes, or until the zucchini is softened and the fish is browned and cooked through.* Turn off the heat. Serve the creamy rice topped with the cooked fish and zucchini and marinated tomatoes (including any liquid). Enjoy!
*An instant-read thermometer should register 145°F.
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