Best 2 Slow Roasted Cod With Bell Peppers And Capers Recipes

Embark on a culinary adventure with our tantalizing Slow-Roasted Cod with Bell Peppers and Capers recipe. This delectable dish is a symphony of flavors, textures, and colors that will delight your taste buds.

The star of the show is the cod, a mild and flaky fish that roasts to perfection in the oven. Marinated in a vibrant blend of herbs, spices, and citrus, the cod absorbs a symphony of flavors that will leave you craving more.

Complementing the cod are an array of colorful bell peppers. Roasted until tender and slightly charred, the bell peppers add a sweet and smoky flavor to the dish. Capers, with their briny and tangy taste, provide a delightful contrast to the richness of the fish.

But that's not all! This recipe also includes a flavorful tomato sauce that adds a layer of depth and complexity to the dish. The sauce is made with fresh tomatoes, onions, garlic, and a touch of chili peppers for a subtle kick.

For a vegetarian alternative, we offer a delightful recipe for Slow-Roasted Vegetables with Bell Peppers and Capers. This vibrant dish showcases a medley of roasted vegetables, including bell peppers, zucchini, eggplant, and mushrooms. Tossed in a tangy vinaigrette dressing, the vegetables are roasted to perfection, resulting in a colorful and flavorful side dish or main course.

Last but not least, we have a recipe for Slow-Roasted Cod with Lemon and Herbs. This classic preparation allows the natural flavors of the cod to shine through. Marinated in a simple mixture of lemon juice, olive oil, herbs, and spices, the cod is roasted until flaky and tender. The result is a light and refreshing dish that is perfect for a weeknight meal.

Let's cook with our recipes!

SLOW-ROASTED COD WITH BELL PEPPERS AND CAPERS

Slow-Roasted Cod with Bell Peppers and Capers image

If you get a fillet that includes the thin, tapered tail end of the cod, fold it underneath so the fillet will cook evenly.

Provided by Claire Saffitz

Categories Bon Appétit Dinner Seafood Fish Cod Bell Pepper Garlic Capers Roast Quick & Easy Quick and Healthy Healthy Onion

Yield 4 servings

Number Of Ingredients 11

Ingredients

6 medium red, orange, and/or yellow bell peppers
6 Tbsp. extra-virgin olive oil, divided
Kosher salt, freshly ground black pepper
4 garlic cloves, smashed
2 Tbsp. sherry vinegar or red wine vinegar
1 tsp. crushed red pepper flakes
1 (1 1/2-lb.) skinless cod, halibut, or striped bass fillet
1/2 small red onion, thinly sliced
1/4 cup coarsely chopped parsley
2 Tbsp. drained capers
Country-style bread (for serving)

Steps:

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°F.
Uncover bell peppers and peel away charred skin from flesh (don't worry about getting every last bit); discard. Tear flesh into 1/2" 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.

SHEET-PAN ROASTED FISH WITH SWEET PEPPERS

Sheet-Pan Roasted Fish With Sweet Peppers image

Quick to make and very pretty to behold, this easy weeknight dish has more verve than most. The roasted bell peppers turn sweet and golden, while olives add a salty note that goes nicely with the mild, flaky fish and a garlicky parsley dressing. If you can't find hake, cod or flounder make fine substitutes, though you may have to adjust the roasting time. The thicker the fillets, the longer they will take to cook.

Provided by Melissa Clark

Categories weekday, main course

Time 40m

Yield 3 to 4 servings

Number Of Ingredients 9

Ingredients

1 small bunch lemon thyme or regular thyme
1 1/2 pounds hake fillets
Fine sea salt and black pepper
3 large bell peppers, preferably 1 red, 1 orange and 1 yellow, thinly sliced
4 1/2 tablespoons extra-virgin olive oil, plus more for drizzling
1/4 cup pitted, sliced black or green olives, or a combination
1 teaspoon sherry vinegar, plus more to taste
1 garlic clove, grated
1 cup loosely packed Italian parsley leaves, chopped

Steps:

Heat oven to 400 degrees. Pull 1 tablespoon thyme leaves off the bunch and finely chop.
Season fish all over with a large pinch or two of salt and pepper and rub with chopped thyme leaves. Let rest at room temperature while you prepare peppers.
Spread peppers on a rimmed sheet pan, and toss with 1 1/2 tablespoons oil, 1/2 teaspoon salt and the black pepper to taste. Top peppers with the remaining thyme sprigs. Roast, tossing occasionally, until peppers are softened and golden at the edges, 15 to 20 minutes.
Increase oven temperature to 500 degrees. Push peppers to the edges of the pan, clearing a space in the center. Lay fish out on that empty space and drizzle with oil. Scatter olives over the top of fish and peppers. Roast until fish turns opaque and is just cooked through, 6 to 10 minutes.
Meanwhile, make a vinaigrette by combining vinegar, garlic and a pinch of salt in a bowl. Whisk in remaining 3 tablespoons olive oil, then whisk in parsley. Taste and add more salt or vinegar, or both, if needed. Serve fish and peppers drizzled with vinaigrette.

Nutrition Facts : @context http, Calories 208, UnsaturatedFat 2 grams, Carbohydrate 14 grams, Fat 3 grams, Fiber 4 grams, Protein 32 grams, SaturatedFat 0 grams, Sodium 508 milligrams, Sugar 9 grams

Tips:

Choose the freshest cod possible. Fresh cod should have a mild, slightly sweet smell. Avoid any fish that smells fishy or sour.
Use a variety of bell peppers. Different colored bell peppers will give your dish a variety of flavors and colors. Roasted bell peppers are also a great way to add sweetness to your dish.
Don't be afraid to experiment with different capers. There are many different types of capers available, each with its own unique flavor. Try using different capers to find the ones you like best.
Serve the cod with your favorite sides. Roasted cod is a versatile dish that can be served with a variety of sides. Some popular sides include roasted vegetables, mashed potatoes, or rice.

Conclusion:

Slow-roasted cod with bell peppers and capers is a simple yet delicious dish that is perfect for any occasion. The cod is cooked slowly and gently, resulting in a tender and flaky fish. The bell peppers and capers add a variety of flavors and textures to the dish. This dish is sure to please everyone at your table.