Slow-roasted cod with bell peppers and capers recipe

Ingredients for Slow-roasted cod with bell peppers and capers

• 6 medium peppers, red, orange, and/or yellow

• 90 ml extra-virgin olive oil, divided

• kosher salt, freshly ground black pepper

• 4 garlic cloves, smashed

• 30 ml sherry vinegar or red wine vinegar

• 5 ml crushed red pepper flakes

• 680 g skinless cod, halibut, or striped bass fillet

• 75 g small red onion, thinly sliced

• 15 g coarsely chopped parsley

• 30 g drained capers

• country-style bread (for serving)

How to make Slow-roasted cod with bell peppers and capers

1. Position the oven racks in the centre and top-most positions, then preheat the grill.

2. Cut the bell peppers in half lengthwise, removing the stems, ribs, and seeds; discard these parts.

3. Place the bell peppers cut side up on a rimmed baking tray and drizzle with 45 ml of oil; season with salt and black pepper.

4. Toss the peppers to coat evenly, then turn them cut side down. Grill the bell peppers on the top rack for 15–20 minutes, turning the baking tray front to back halfway through, until the skins are blackened all over.

5. Transfer the bell peppers, along with the oil and juices from the baking tray, to a large bowl and cover tightly with cling film. Allow the peppers to sit for 10 minutes to steam, which will help loosen their skins.

6. Reduce the oven temperature to 150°C.

7. Uncover the bell peppers and peel away the charred skin from the flesh (it’s fine if some bits remain); discard the skins.

8. Tear the flesh into 1.5 cm strips and place them in a shallow 2.5 L baking dish, along with all the accumulated juices from the bowl.

9. Add the garlic, vinegar, and red pepper flakes, then toss well to combine. Taste and adjust seasoning with additional salt if necessary.

10. Nestle the cod fillets into the bell pepper mixture, drizzle with 30 ml of oil, and season with salt and black pepper.

11. Roast on the centre rack for 25–30 minutes, until the fish is opaque throughout and flakes easily when pressed. Allow to rest for 10 minutes.

12. Meanwhile, in a small bowl, toss together the onion, parsley, capers, and the remaining 15 ml of oil; season with salt.

13. Top the fish with the onion mixture and serve with bread.

14. The bell peppers can be roasted one day in advance. Peel and let cool, then cover and chill until needed.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.