Spanish-Style Cod in Tomato Broth

Ingredients

• 1 (3.5-ounce) bag boil-in-bag brown rice
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 1 1/2 pounds wild Atlantic cod fillets, cut into 8 pieces
• 1/4 cup sliced shallots
• 1/8 teaspoon crushed red pepper
• 3 large garlic cloves, thinly sliced
• 1 1/2 cups chopped plum tomato
• 1/2 cup fat-free, lower-sodium chicken broth
• 1/3 cup dry white wine
• 1 thyme sprig
• 3 tablespoons chopped fresh flat-leaf parsley, divided
• 1 tablespoon fresh lemon juice
• 1/4 cup sliced almonds

Preparation

1. 1. Cook rice according to package directions, omitting salt and fat. Drain.
2. 2. While rice cooks, heat a skillet over high heat. Add oil to pan; swirl to coat. Combine salt, paprika, and black pepper; sprinkle evenly over fish. Add fish to pan, skin side down; cook for 3 minutes or until lightly browned. Turn fish over; reduce heat to medium-high. Add shallots, red pepper, and garlic; cook 4 minutes or until shallots are translucent, stirring occasionally. Add tomatoes, broth, wine, and thyme; bring to a simmer, and cook 6 minutes. Add 1 tablespoon parsley and juice; stir gently to combine. Discard thyme sprig.
3. 3. Combine cooked rice, remaining 2 tablespoons parsley, and almonds. Place about 1/3 cup rice mixture in each of 4 shallow bowls; top each serving with 2 pieces of fish and 1/2 cup tomato mixture.