Spanish-Style Cod in Tomato Broth

INGREDIENTS

bag boil-in-bag brown rice

1 tbsp

olive oil

1/2 tsp

salt

1/2 tsp

smoked paprika

1/2 tsp

black pepper

1 1/2 lb

wild Atlantic cod fillets, cut into 8 pieces

1/4 cup

sliced shallots

1/8 tsp

crushed red pepper

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

thyme sprig

3 tbsp

chopped fresh flat-leaf parsley, divided

1 tbsp

fresh lemon juice

1/4 cup

sliced almonds