Ingredients for Slow-Roasted Cod with peppers and Capers

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

• 6 tablespoons extra-virgin olive oil, divided

• Sal kosher, pimenta-do-reino moída na hora

• 4 dentes de alho, amassados

• 2 colheres de sopa de vinagre de xerez ou vinagre de vinho tinto

• 1 colher de chá de flocos de pimenta vermelha triturada

• 1 (1 1/2-lb.) skinless cod, halibut, or striped bass fillet

• 1/2 cebola roxa pequena, fatiada finamente

• 1/4 cup coarsely chopped parsley

• 2 colheres de sopa de alcaparras escorridas

• Country-style bread (for serving)

Place racks in centre and top-most positions of oven; heat grill. Cut peppers in half lengthwise and remove stems, ribs, and seeds; discard. Place peppers on a rimmed baking sheet and drizzle with 3 tablespoons oil; season with salt and black pepper. Toss to coat, then turn cut side down and grill peppers on top rack, turning baking sheet front to back halfway through, until skins are blackened all over, 15–20 minutes.

Transfer peppers along with oil and juices on baking sheet to a large bowl and cover tightly with plastic wrap. Let peppers sit 10 minutes to steam, which will loosen their skins. Reduce oven temperature to 149°C.

Uncover 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 pepper mixture, drizzle with 2 tablespoons oil, and season with salt and black pepper. Roast on centre 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 tablespoon oil in a small bowl; season with salt.

Top fish with onion mixture and serve with bread.

Peppers can be roasted 1 day ahead. Peel and let cool; cover and chill.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.