This is a fantastic meal--a lot of flavor and healthy too! In the summer, we use all fresh herbs from our garden. The mint gives the dish a different taste and balances the heat. While the dish also tastes good with dried herbs, it tastes best with fresh. And while I usually pair fish with white wine, this dish goes wonderfully with good-quality Syrah (or Shiraz). For dessert, I serve fine-quality dark chocolate with a side of fresh raspberries (also from the garden).

Ingredients
1 lb. skinless cod
3 Tbs. olive oil
1 tsp. cayenne pepper
1 1/2 tsp. red pepper flakes
Salt and pepper, to taste
1 red pepper, chopped
1 cup sugar snap peas
1/2 cup dry white wine (you could also use vegetable broth although the flavor will be less complex)
1 bunch scallions, chopped
3 Tbs. fresh mint leaves, coarsely chopped (or 3 tsp. dried)
2 Tbs. fresh basil leaves, coarsely chopped (or 2 tsp. dried)
3 Tbs. fresh parsley, coarsely chopped (or 3 tsp. dried)
1 cup brown jasmine rice, cooked per instructions

Instructions

1. Place heavy skillet over low heat. Add olive oil, red pepper flakes, salt and pepper. Cook on low for 15 minutes. While oil is warming, rinse cod and rub both sides with cayenne.
2. After 15 minutes, increase heat to medium, add fish. Cook 2-3 minutes per side. Remove fish from pan, reserving for later.
3. Add red peppers. Cook for 4 minutes.
4. Add sugar snap peas to red peppers. Cook for 4 minutes.
5. Increase heat to medium-high. Allow to warm up, and then carefully add wine. Stir in scallions and all herbs. Return the fish to the pan.
6. Decrease heat to medium-low/low. Cover pan. Allow to simmer for 10-15 minutes.
7. Serve over rice.