6 medium red, orange, and/or yellow bell peppers, or a mix
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 filet
1/2 small red onion, thinly sliced
1/4 C coarsely chopped parsley
2 Tbsp capers, drained
1 red chili, for garnish
Crusty bread (for serving)
Preheat your broiler to high heat and, if necessary, move your rack into position. Halve the peppers long ways. Remove the stems, pith, and seeds.
Coat the peppers with 3 Tbsp of the olive oil. Sprinkle them with salt and pepper, and place them face down on a lined, rimmed cookie sheet.
Broil the peppers until the skins are well charred for 10 minutes.
When the alarms sound, check the peppers. You want them to have lots of char all over, but they needn’t be completely black. If not charred yet, reset the timer for a couple minutes and continue broiling.
Place the peppers in a large bowl and cover with plastic wrap. Allow them to sit in their own steam on the countertop for 10 minutes while the skins soften.
Meanwhile, reduce the heat of your oven to 300°F (149°C) and move your rack to the lower third of the oven.
When the peppers have rested, peel their skins off. They should come off with little difficulty. It’s ok if some skin remains on the peppers.
Tear the peppers into ½” wide strips and place in the bottom of an oven-safe casserole or baking dish along with the juices that have accumulated in their resting bowl.
Add the garlic, vinegar, pepper flakes, and, if needed, some salt. Toss to combine. Nestle the cod in among the peppers with the thin tail section tucked underneath the midsection of the filet.
Drizzle on 2 Tbsp of the olive oil and season the filet with salt and pepper. Cook the fish until its thicker part reaches a temperature of 140°F. It should take up to 35 minutes.
While the fish cooks, combine the thinly sliced onions, parsley, capers and the rest of the oil in a bowl. Season with salt.
Once the fish is cooked, allow it to rest, then top with the caper and onion mixture.
Garnish with thinly sliced red chili and serve with crusty bread for mopping up the delicious liquid in the bottom of the pan.