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Shared By Grace Warren Atwood

Slow-Roasted Cod With Bell Peppers

Ingredients

  • 6 medium red, orange, and/or yellow bell peppers
  • 6 Tbsp. extra-virgin olive oil, divided
  • 4 garlic cloves, smashed
  • 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
  • 2 Tbsp. drained capers
  • Country-style bread (for serving)

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