Roasted Rock Cod with Italian Peppers Recipe

Name: Roasted Rock Cod with Italian Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 mild medium red or green Italian frying peppers (about 1 pound); 4 anchovies, coarsely chopped; 1 garlic clove, smashed; 1/2 teaspoon cracked black peppercorn; 1/4 teaspoon salt; 1/4 cup extra-virgin olive oil; 2 tablespoons capers, drained and coarsely chopped; Four 1/2-pound cod fillets; 2 tablespoons finely chopped flat-leaf parsley; Lemon wedges, for serving

Servings: persons

4 mild medium red or green Italian frying peppers (about 1 pound)
4 anchovies, coarsely chopped
1 garlic clove, smashed
1/2 teaspoon cracked black peppercorn
1/4 teaspoon salt
1/4 cup extra-virgin olive oil
2 tablespoons capers, drained and coarsely chopped
Four 1/2-pound cod fillets
2 tablespoons finely chopped flat-leaf parsley
Lemon wedges, for serving

1
Preheat the broiler.
2
Roast the peppers as close to the heat as possible for about 10 minutes, turning, until charred and blistered all over.
3
Transfer the peppers to a bowl, cover and let cool.
4
Lower the oven temperature to 400.
5
Peel the peppers and cut them into thin strips; discard the cores and seeds.
6
In a mortar, crush the anchovies to a coarse paste with the garlic, peppercorns and salt.
7
Transfer to a bowl and stir in the olive oil, capers and roasted peppers.
8
Arrange the cod on a baking sheet and spread the pepper mixture evenly over each fillet.
9
Roast the cod for about 10 minutes, or until the flesh flakes easily.
10
Sprinkle with the parsley and serve with the lemon wedges on the side.

204

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 mild medium red or green Italian frying peppers (about 1 pound), 4 anchovies, coarsely chopped, 1 garlic clove, smashed, 1/2 teaspoon cracked black peppercorn, and more.

Yes, Roasted Rock Cod with Italian Peppers falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Rock Cod with Italian Peppers

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