Seared Cod & Peppers over 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.

While the rice cooks, wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove and discard the cores. Thinly slice crosswise into rings.

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 aluminum foil and cook 5 to 6 minutes on the first side, or until browned. Flip the fish and add the sliced peppers to the pan in an even layer. Loosely cover with the aluminum foil and cook 5 to 6 minutes, or until the the peppers are softened and the fish is cooked through. Turn off the heat.

While the fish cooks, depending on their size, quarter or halve the tomatoes into bite-sized pieces. If necessary, peel 1 clove of garlic (you will have extra). Finely chop the clove; using the flat side of your knife, smash until it resembles a paste (or use a zester). In a bowl, combine the prepared tomatoes, capers, vinegar, and as much of the garlic paste as you’d like. Drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.

Serve the cooked fish and peppers over the cooked rice. Top the fish with the marinated tomatoes (including any liquid). Enjoy!