Slow Roasted Cod with Bell Peppers and Capers
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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