Ingredients:
2 Cod Fillets
1/2 cup Sushi Rice
4 oz Grape Tomatoes
1 Zucchini
1 clove Garlic
2 Tbsps Crème Fraîche or Greek Yogurt
1 Tbsp Apple Cider Vinegar
1/4 cup Rice Flour
1 Tbsp Capers
1 Tsp Smoked Paprika
1 Tsp Whole Dried Parsley/Italian Seasoning etc.
Olive Oil for cooking
Directions:
1. Make the rice: Fill a medium pot 3/4 of the way up with salted water; add rice, cover and heat to boiling on high.
2. Once boiling reduce to low and cook without stirring for 15 to 17 minutes (until water is absorbed and rice is tender). Turn off heat and fluff with fork. Stir in the Crème Fraîche or Greek Yogurt, cover to keep warm.
3. Meanwhile, medium dice the zucchini. Halve the tomatoes, Peel garlic clove and zest garlic into a paste.
4. In a bowl, combine the tomatoes, capers, vinegar, 1 tsp. of olive oil and as much of the garlic paste as you’d like. Season with salt & pepper, stir to combine. Set aside to marinate at least 10 minutes.
5. Coat the fish; Place the flour, paprika and parley on a large plate. Season with salt and pepper and stir to combine. Season the fish on both sides with salt and pepper, then thoroughly coat the seasoned fish in the seasoned flour.
6. In a large non-stick pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the coated fish (tapping off any excess flour before adding) and he diced zucchini in an even layer. Cook, flipping the fish halfway through and stirring zucchini occasionally, 5 to 6 minutes or until the zucchini is softened and the fish is cooked through.
7. Turn off heat. Serve the cooked fish and zucchini atop the creamy rice. Add the marinated tomatoes (including any liquid and enjoy.