For this slow-roasted cod recipe, if you get a fillet that includes the thin, tapered tail end of the cod, fold it underneath so the fillet will cook evenly.
6 medium red, orange, and/or yellow bell peppers
6 Tbsp. extra-virgin olive oil, divided
2 Tbsp. sherry vinegar or red wine vinegar
1 tsp. crushed red pepper flakes
1 1½-lb. skinless cod, halibut, or striped bass fillet
½ small red onion, thinly sliced
¼ cup coarsely chopped parsley
Country-style bread (for serving)
Place racks in center and top-most positions of oven; heat broiler. Cut bell peppers in half lengthwise and remove stems, ribs, and seeds; discard. Place bell peppers on a rimmed baking sheet and drizzle with 3 Tbsp. oil; season with salt and black pepper. Toss to coat, then turn cut side down and broil bell peppers on top rack, turning baking sheet front to back halfway through, until skins are blackened all over, 15–20 minutes.
Transfer bell peppers along with oil and juices on baking sheet to a large bowl and cover tightly with plastic wrap. Let bell peppers sit 10 minutes to steam, which will loosen their skins. Reduce oven temperature to 300°.
Uncover bell peppers and peel away charred skin from flesh (don’t worry about getting every last bit); discard. Tear flesh into ½" strips and place in a shallow 3-qt. baking dish along with all the accumulated juices in the bowl. Add garlic, vinegar, and red pepper flakes and toss well to combine. Taste and season with more salt.
Nestle cod into bell pepper mixture, drizzle with 2 Tbsp. oil, and season with salt and black pepper. Roast on center rack until flesh is opaque throughout and flakes easily when pressed, 25–30 minutes. Let rest 10 minutes.
Meanwhile, toss onion, parsley, capers, and remaining 1 Tbsp. oil in a small bowl; season with salt.
Top fish with onion mixture and serve with bread.
Do Ahead: Bell peppers can be roasted 1 day ahead. Peel and let cool; cover and chill.
Reviews SectionAbsolutely delicious! This is definitely going in the regular rotation. The roasted peppers and garlic made the house smell amazing. Used Blue Moki fish as that's what my partner had caught - SO GOOD.PippaJKWellington, New Zealand11/25/19I love this dish! In Italy I can get really tasty peppers marbled with red and green, and I add wild mint (mentuccia) to the chopped parsley and capers. It is delicious without hot pepperoncino for those who perfer non spicy. Great for a summer lunch on the terrace as it can be served slightly warm. Make sure your wine is chilled though!Wonderful preparation - there was swooning at my table. Roasted yellow and orange peppers tasted like candy. Doing them a couple hours early made final assembly easy. Cut the pepper flakes in half (always do - wife's preference) and used the water bath for the re onions. Tossed in some halved grape tomatoes that were in use it or lose it condition. Served with coconut jasmine rice. Pretty to look at , better to eat!AnonymousAvondale AZ03/22/18Loved it! Incredibly easy and a real crowd pleaser. Great for a week night dinner with friends.I made this a few days ago for two of us, so halved the recipe. I used fresh Pacific gray cod (1 inch thick fillet). We thought it was delicious and will definitely make it again. I think a really good olive oil and Spanish sherry vinegar are key. Slice the red onion garnish very very thinly. If the onion is very strong try soaking the sliced onion in ice water for 5 minutes and blot dry before using.AnonymousVictoria, BC, Canada03/05/18Followed the recipe exactly and this was not for us. Unless you are a huge fan of roasted peppers on their own, there's not nearly enough fish to balance out the surplus of soupy peppers at the end. We tossed a huge pile of those in the compost. And the onion/parsley topping didn't add anything but an overpowering raw onion flavor. The dish wasn't awful per se but I would not make this as is. At the very least, reduce the peppers by at least half and make something else for the topping. On second thought, you're probably better off finding a different recipe for cod.AnonymousSeattle, WA03/01/18
Watch the video: How to Make Easy Stuffed Bell Peppers. The Stay At Home Chef