Name: Slow-Roasted Cod With Bell Peppers and Capers
Yield: 4 servings
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)

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Photo by Michael Graydon & Nikole Herriott

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

Recipe notes

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