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Seared Cod & Zucchini over Creamy Brown Rice
with Marinated Tomatoes
25 MIN
-$0.05/serving
2 Servings
From the Test Kitchen
In this dish, a bed of brown 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.
4-12 PersonalPoints range per serving
To learn more about WW's Points program, visit ww.com
Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint per teaspoon) to coat your pan before heating.
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Dietary Information Wellness
This meal was designed in collaboration with nutritionists with your holistic health in mind.
600 Calories Or Less
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NutritionPER SERVING
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Calories470 Cals (est.)
View Full Nutrition
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
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10 oz Tail-On Shrimp (Peeled & Deveined)
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½ cup Brown Rice
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1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
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4 oz Grape Tomatoes
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2 Tbsps Crème Fraîche
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1 clove Garlic
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1 Tbsp Apple Cider Vinegar
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1 Tbsp Capers
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¼ cup Rice Flour
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1 Zucchini
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¼ tsp Crushed Red Pepper Flakes
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1 Yellow Or Red Onion
time-saving
tips & techniques
step-by-step
instructions
1
Make the creamy rice
In a small pot, combine the rice, a big pinch of salt, and 1 cup of water; heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 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 ingredients
Meanwhile, wash and dry the fresh produce. Medium dice the zucchini. Halve, peel, and medium dice the onion. 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, a drizzle 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.
3
Cook the vegetables
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced zucchini and diced onion in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the vegetables are softened. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.
4
Cook the shrimp & serve your dish
Pat the shrimp dry with paper towels (remove the tails, if desired). Place in a large bowl. Season with salt, pepper, and enough of the spice blend to coat (you'll omit the flour for shrimp). Stir to coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Turn off the heat. Serve the creamy rice topped with the cooked shrimp, cooked vegetables, and marinated tomatoes (including any liquid). Enjoy!
1
Make the creamy rice
In a small pot, combine the rice, a big pinch of salt, and 1 cup of water; heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 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 ingredients
Meanwhile, wash and dry the fresh produce. Medium dice the zucchini. Halve, peel, and medium dice the onion. 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, a drizzle 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.
3
Cook the vegetables
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced zucchini and diced onion in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the vegetables are softened. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.
4
Cook the shrimp & serve your dish
Pat the shrimp dry with paper towels (remove the tails, if desired). Place in a large bowl. Season with salt, pepper, and enough of the spice blend to coat (you'll omit the flour for shrimp). Stir to coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Turn off the heat. Serve the creamy rice topped with the cooked shrimp, cooked vegetables, and marinated tomatoes (including any liquid). Enjoy!
Tips from Home Chefs