Baked Cod with Roasted Peppers
This dish combines two of my favorite things, roasted peppers and cod! The roasted peppers are a flavor bomb with anchovies, capers and olives mixed in. Cod is such a great fish that will take on a variation of flavors.
Baked Cod with Roasted Peppers
Cod is a delicious and flaky fish that is amazing with roasted peppers!
Ingredients
- 2-3 lbs Whole Fresh Cod Filet
- 4 Red Bell Peppers
- 2 Garlic Cloves, minced
- 1/4 cup Kalamata Olives
- 1 tsp Capers, chopped
- 4 Anchovy filets, chopped
- Oregano to taste
- Salt & Pepper to taste
- Extra Virgin Olive Oil
- 1 Small Potato
Instructions
- Roast the peppers until the skin has blackened on all sides. Place into a bowl, cover and let steam for 30 mins.
- In the meantime, minced the garlic, chop the capers, olives and anchovies.
- Using a mandolin, slice the potatoes 1/16" thick. Place in a bowl with cold water so they do not oxidize.
- Remove the skin and seeds from the peppers. Cut into slices about an inch wide. Any liquids that have accumulated in the bowl from the peppers, keep it! Strain out the seeds, it is amazing flavor!
- Season the peppers with garlic, capers, olives, anchovies, oregano, salt and peppers. Drizzle with a olive oil and mix to combine.
- Preheat the oven to 400℉.
- Onto a baking sheet, place a parchment paper. Drizzle olive oil onto the parchment paper. Add the sliced potatoes, overlapping them slightly. Season with salt and pepper and drizzle with olive oil.
- Add the cod filets on top. Season the cod with salt and pepper.
- Spoon the roasted pepper mixture on top of the cod with the juices. Sprinkle with panko breadcrumbs. Drizzle with more olive oil and bake at 400℉ for 20-25 mins. Place under the broiler for a few minutes to toast the breadcrumbs.
