Name: Slow-Roasted Cod with Piquillo Peppers, Artichokes and Olives

Ingredients:

• 1 (12-ounce) jar Roasted Piquillo Peppers, drained and cut in half
• 1 (12-ounce) jar Marinated Artichokes, drained and cut in half
• 1 lb. Pitted Calamata Olives or large Pitted Olives
• 4 tablespoons Olive Oil
• 4 garlic cloves, smashed
• 2 tablespoons red wine vinegar
• 1 teaspoon crushed red pepper flakes
• 1 1/2 lb. skinless cod
• 1/2 small red onion, thinly sliced
• 1/4 cup fresh parsley
• 2 tablespoons capers, drained

Instructions:

• Heat oven to 300ºF.
• In a large bowl, combine peppers, artichokes, olives, 1 tablespoon 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.
• Serve with a loaf of country-style Italian bread.

Comments: 50 minute prep and cook time
1/24/2026 - I used 11-oz roasted peppers (in oil), 14-oz quartered artichoke hearts, 6-oz pitted Kalamata olives, 4 closes of garlic, 1.2-lbs cod, 2 tablespoons red wine vinegar, 2 tablespoons capers, and chopped cilantro. I needed our largest casserole dish. I served it with Italian bread, boiled potatoes, and green salad.
I removed brand names from the recipe and updated it.

Source: https://www.delallo.com/recipe/slowroasted-cod-with-piquillo-peppers-artichokes-and-olives/

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