Let's Cook

1. Step 1.

   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 crème fraîche until combined. Cover to keep warm.

2. Step 2.

   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. Step 3.

   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; 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. Step 4.

   Place the flour and spice blend on a large plate; season with salt and pepper. Stir to combine. Pat the cod dry with paper towels. Season with salt and pepper on both sides. Working one piece at a time, thoroughly coat the seasoned cod in the seasoned flour.

5. 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 2 to 3 minutes per side, or until browned and cooked through. Turn off the heat. Serve the creamy rice topped with the cooked cod, cooked vegetables, and marinated tomatoes (including any liquid). Enjoy!