Seared Cod & Zucchini over Creamy Brown Rice with Marinated Tomatoes
Seared cod and zucchini are served over creamy brown rice with marinated tomatoes for a bright and satisfying meal.
Ingredients
- 2 Cod Fillets
- 1/2 cup Brown Rice
- 1/4 lbs Grape Tomatoes
- 1 clove Garlic
- 2 tbsp Crème Fraîche
- 1 tbsp Apple Cider Vinegar
- 1 tbsp Capers
- 1/4 cup Rice Flour
- 1 tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
- 1 Zucchini
- 1/4 tsp Crushed Red Pepper Flakes
- 1 Yellow Or Red Onion
Nutrition (per serving, estimated)
Estimated based off 6 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 154 mg
- Iron: 2.45 mg
- Magnesium: 106 mg
- Phosphorus: 274 mg
- Potassium: 585 mg
- Zinc: 2.13 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 Cod Fillets
- 1/2 cup Brown Rice
- 1/4 lbs Grape Tomatoes
- 1 clove Garlic
- 2 tbsp Crème Fraîche
- 1 tbsp Apple Cider Vinegar
- 1 tbsp Capers
- 1/4 cup Rice Flour
- 1 tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
- 1 Zucchini
- 1/4 tsp Crushed Red Pepper Flakes
- 1 Yellow Or Red Onion
Let's Cook
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Step 1.
In a small pot, combine the brown rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high, then reduce the heat to low. Cover and cook, without stirring, 23 to 25 minutes, until the water is absorbed and the rice is tender. Turn off the heat, fluff with a fork, and stir in the crème fraîche until combined. Cover to keep warm.
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Step 2.
While the rice cooks, wash and dry the fresh produce. Medium dice the zucchini. Halve, peel, and medium dice the onion. Halve the grape tomatoes. Peel 1 clove of garlic and finely grate into a paste using a zester or the small side of a box grater. In a bowl, combine the halved tomatoes, capers, apple cider vinegar, a drizzle of olive oil, and as much garlic paste as you'd like. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, for at least 10 minutes. Taste and adjust seasoning with salt and pepper if desired.
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Step 3.
In a large pan (nonstick if available), 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 for 3 to 4 minutes, until browned. Add as much crushed red pepper flakes as you'd like, depending on desired spiciness; season with salt and pepper. Cook, stirring frequently, for 1 to 2 minutes, until the vegetables are softened. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.
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Step 4.
On a large plate, combine the rice flour and Weeknight Hero Spice Blend; season with salt and pepper and stir to combine. Pat the cod fillets dry with paper towels and season with salt and pepper on both sides. Working one piece at a time, thoroughly coat the seasoned cod in the seasoned flour mixture.
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Step 5.
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the coated cod, tapping off any excess flour before adding. Cook for 2 to 3 minutes per side, until browned and cooked through (the USDA recommends a minimum safe cooking temperature of 145°F for fish). Turn off the heat. Serve the creamy rice topped with the cooked cod, cooked vegetables, and marinated tomatoes (including any liquid).