Cod Skewers with Rice and Pepper Sauce
Cook rice according to package instructions.
Rinse and halve bell peppers, remove seeds and ribs, dice. Peel onion and chop. Heat oil in a pan and saute onion until translucent. Add diced peppers and saute for about 20 minutes.
Rinse fish and pat dry. Season with salt and pepper, cut into bite-sized cubes.
Rinse and pat dry tomatoes and zucchini. Cut zucchini into thick slices. Thread zucchini, cherry tomatoes and fish on wooden skewers, alternating, and dust with flour. Heat butter in a frying pan and cook skewers, turning, for about 8-10 minutes or until golden brown.
Puree bell peppers and strain through a sieve, combine with cream and bring to a boil. Season sauce to taste and add parsley. Arrange fish skewers on preheated plates and serve with sauce and rice.