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Slow-Roasted Cod with Piquillo Peppers, Artichokes and Olives

This no fuss dinner entrée is healthy, simple, and fast—the perfect combination! Use our marinated artichokes and your favorite DeLallo olives to create a zesty base for tender, flaky white fish with peppers recipe. Serve it with a loaf of bread, and you’ve got a delicious dinner in minutes.

slow roasted cod with peppers, artichokes, and olives in a cast iron skillet

  • prep time

    10min

  • cook time

    30min

  • total time

    50min

  • serving size

    4

  • category title seafood

  • cuisine type Mediterranean

  • level simple

recipe by : Delallo

Ingredients

Directions

  • Heat oven to 300°F.
  • In a large bowl, combine peppers, artichokes, olives, oil, garlic, vinegar, and red pepper flakes. Toss well.
  • Place pepper mixture in a shallow 3-qt. baking dish or cast iron skillet. Nestle cod into the pepper mixture, drizzle with 2 tablespoons of olive oil, and season with salt and pepper.
  • Roast on the center rack until the cod flesh is opaque throughout and flakes easily when pressed, about 25 to 30 minutes. Remove from the oven and let the dish rest for 10 minutes.
  • Meanwhile, toss onion, parsley, capers and remaining 1 tablespoon of oil in a small bowl. Season with salt.
  • Top fish with onion mixture and serve. We recommend eating this dish alongside a loaf of country-style Italian bread.

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Keywords:

roasted cod , oven roasted cod , roasted cod recipe