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In this dish, fragrant jasmine rice gets a lift from just a touch of tangy crème fraîche. It makes the perfect bed for sweet peppers and tomatoes and tender, flaky cod—elevated by our signature Weeknight Hero spice blend, which highlights smoky paprika and savory garlic powder.

Ethan Mick

with Marinated Tomatoes

Seared Cod & Peppers over Creamy Rice

Cod Fillets

Jasmine Rice

Cocktail Tomatoes

Sweet Peppers

Garlic

Capers

Red Wine Vinegar

Crème Fraîche

Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)

Ingredients

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 fra****î****che**. Cover to keep warm.

Cook the rice:

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.

Prepare the 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 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.

Cook the fish & peppers:

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.

Make the marinated tomatoes:

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