oven roasted cod over summer peppers

Unfortunately, due to some snafus over content owenership (it’s my website so I own the content) I have been away from writing for the past few weeks, but I am being brave and contenting away.

I love summer flavors and summer fun, and with few opportunities for summer fun this summer, I tried to focus on what I can control - the flavors. This recipe captured the colors of the grills and bonfires of my youth, and I braved using my oven to have a taste of the sea. My parents moved to a place they could hardly afford when I was almost 5, much to my benefit, and I remember watching my Dad grilling in the backyard crouching over a tiny rusting hibachi from his tailgating days. My friends Julia and Lilly, who lived up the road from our rental house at this time in what my good mannered parents would not ever let us call a mansion but what was certainly a 1920’s masterpiece of a house, talk fondly today of how good the hotdogs from this tiny little contraption tasted after days in the sun chasing frogs and playing pretend. When I cook in the summer I bring all these memories to the table and use recipes which speak to my special understanding of this special season.

Luckily I have not ever had heartburn because of the proverbial pepper, so I enjoy cooking with them without hesitation. Some grumpasaurus picked all the peppers from my backyard garden, but I have a feeling heartburn is the least of their worries, so I shrugged and bought peppers from the store.

As a child people would, as people do, refer to me as a fish because of my love of being in the water, and I love making fish, in some perverse way because it reminds me of the oceans and lakes of my childhood. I am still evolving as a preparer of cod and regularly try and improve how I prepare this very versatile offering of the sea. The topping of the fish makes this dish and if making again I would probably season the fish more before putting it in the oven, and then midway, place some peppers on top of each of the individual fillets for additional flavor. The onion mixture would be an awesome compliment for other fish such as tilapia or even sea bass, and I would even say it would be good on loaded fresh fries.

I usually rephrase the recipes or write in my own language, but I copied and pasted this recipe directly from Bon Apetit, (who clearly owns this recipe but not my original content) because I followed the recipe exactly when I cooked this recipe, except for the use of the broiler. Using the broiler scares me with nobody in my house so roasting had to do.

Ingredients

3 bell peppers

lb of cod cut into 2-3 fillets

medium shallot

2 tbls of capers, drained

2 tbs of crushed red pepper

bunch of parsley (you could also use cilantro, unless you’re like my Mamma who believes cilantro ruins everything)

3 tbs of olive oil

salt

pepper

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.

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.

Uncover bell peppers and peel away charred skin from flesh (don’t worry about getting every last bit); discard.

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.

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.

Meanwhile, toss onion, parsley, capers, and remaining 1 Tbsp. oil in a small bowl; season with salt.

Meanwhile, toss onion, parsley, capers, and remaining 1 Tbsp. oil in a small bowl; season with 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.

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.

Top fish with onion mixture and serve with bread.

Top fish with onion mixture and serve with bread.