Spiced Cod & Tomato-Caper Topping

with Creamy Rice

  • Group Created with Sketch.
    Time
    20 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 490 calories Group 22 Created with Sketch.
    Nutrition Label
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WW Freestyle
11 Smart Points

In this vibrant dish, we’re cooking crisp sweet peppers alongside flaky cod fillets in a foil-covered pan—an easy technique that helps trap moisture and keep everything deliciously tender. It’s the perfect topping for a bed of fluffy jasmine rice, which gets a bit of tangy flavor and creamy texture from crème fraîche.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

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Spiced Cod & Tomato-Caper Topping with Creamy Rice
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instructions
Make the creamy rice:
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, 12 to 14 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. 

Prepare the peppers:
2 Prepare the peppers:

While the rice cooks, 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:

While the rice continues to cook, 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 a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the seasoned fish. Loosely cover the pan with foil and cook 4 to 6 minutes, or until browned. Flip the fish and add the sliced peppers in an even layer. Loosely cover with the foil and cook 4 to 6 minutes, or until the peppers are softened and the fish is cooked through. Turn off the heat.

Marinate the tomatoes & serve your dish:
4 Marinate the tomatoes & serve your dish:

While the fish cooks, 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 cooked fish and peppers over the creamy rice. Top the fish with the marinated tomatoes (including any liquid). Enjoy! 

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Make the creamy rice:
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, 12 to 14 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. 

2 Prepare the peppers:

While the rice cooks, 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:

While the rice continues to cook, 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 a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the seasoned fish. Loosely cover the pan with foil and cook 4 to 6 minutes, or until browned. Flip the fish and add the sliced peppers in an even layer. Loosely cover with the foil and cook 4 to 6 minutes, or until the peppers are softened and the fish is cooked through. Turn off the heat.

4 Marinate the tomatoes & serve your dish:

While the fish cooks, 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 cooked fish and peppers over the creamy rice. Top the fish with the marinated tomatoes (including any liquid). Enjoy! 

Marinate the tomatoes & serve your dish: