SLOW-ROASTED COD WITH BELL PEPPERS AND CAPERS
If you get a fillet that includes the thin, tapered tail end of the cod, fold it underneath so the fillet will cook evenly.
Provided by Claire Saffitz
Categories Bon Appétit Dinner Seafood Fish Cod Bell Pepper Garlic Capers Roast Quick & Easy Quick and Healthy Healthy Onion
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place racks in center and top-most positions of oven; heat broiler. Cut bell peppers in half lengthwise and remove stems, ribs, and seeds; discard. Place bell peppers on a rimmed baking sheet and drizzle with 3 Tbsp. oil; season with salt and black pepper. Toss to coat, then turn cut side down and broil bell peppers on top rack, turning baking sheet front to back halfway through, until skins are blackened all over, 15-20 minutes.
- Transfer bell peppers along with oil and juices on baking sheet to a large bowl and cover tightly with plastic wrap. Let bell peppers sit 10 minutes to steam, which will loosen their skins. Reduce oven temperature to 300°F.
- Uncover bell peppers and peel away charred skin from flesh (don't worry about getting every last bit); discard. Tear flesh into 1/2" strips and place in a shallow 3-qt. baking dish along with all the accumulated juices in the bowl. Add garlic, vinegar, and red pepper flakes and toss well to combine. Taste and season with more salt.
- Nestle cod into bell pepper mixture, drizzle with 2 Tbsp. oil, and season with salt and black pepper. Roast on center rack until flesh is opaque throughout and flakes easily when pressed, 25-30 minutes. Let rest 10 minutes.
- Meanwhile, toss onion, parsley, capers, and remaining 1 Tbsp. oil in a small bowl; season with salt.
- Top fish with onion mixture and serve with bread.
- Do Ahead
- Bell peppers can be roasted 1 day ahead. Peel and let cool; cover and chill.
RED BELL PEPPER TAPAS
I love Spanish Tapas. I could live happily on appetizers all the day long.I hope you are willing to try and rate this recipe. As long as the Peppers you choose are sweet and ripe, you will not be disappointed.
Provided by Amanda in Aberdeen
Categories Peppers
Time 2h
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Adjust broiler rack to within a 4 inches of heat source.
- Cover broiler pan with foil and preheat broiler.
- Place peppers on hot foil.
- Broil for 15-20 minutes, turning each pepper every 5 minutes until skin is blackened.
- Remove peppers from broiler and place in a brown paper bag.
- Roll top of bag down and set aside for 15 minutes, this steams the skins which makes removing the skin easier.
- Peel peppers by cutting around the stem and twisting it, halve peppers and peel the skin back with a knife.
- Rinse peppers with cold water and remove seeds.
- Slice pepper halves lengthwise into 1/4 inch strips.
- Place pepper strips into a jar.
- Add oregano, garlic and oil.
- Close the lid and shake to blend.
- Allow to marinate an hour.
- We like this served with garlic bread.
- This will keep one week in the refrigerater in jar.
- I haven't tried letting it marinate that long but I bet it would be great.
- Cooking time includes steaming and marinating time.
Nutrition Facts : Calories 51.8, Fat 4.7, SaturatedFat 0.7, Sodium 1, Carbohydrate 2.8, Fiber 0.9, Sugar 1.7, Protein 0.5
RED BELL PEPPERS WITH CAPERS-TAPAS
Sweet and salty just right for that tapas party. This can be made ahead and chilled to be served hot or cold.
Provided by Rita1652
Categories Peppers
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil in a hot large pan.
- Add pepper and cook till softened and slightly charred about 10 minutes.Add garlic and capers cook for 3 more minutes.
- Stir in vinegar and season to taste with salt and pepper.
- Serve hot or chilled.
SEARED BEEF, GRILLED PEPPER & CAPER BERRY
This Spanish beef, pepper and caper berry skewer is great for a tapas evening or dinner party
Provided by Barney Desmazery
Categories Canapes, Side dish, Snack
Time 15m
Number Of Ingredients 6
Steps:
- Heat a griddle pan until blisteringly hot. Season the steak all over with lots of ground black pepper.
- Brush the steak very lightly with a little of the oil and mix the rest of the oil with the garlic. Cook on the griddle for 3 mins each side for medium rare. When cooked to your liking, brush the steak all over with the garlicky oil and sprinkle with salt. Remove to a plate and leave to rest for 5 mins.
- Cut the steak into small chunks and top each chunk with a twirl of red pepper and a caper berry. Push a cocktail stick through everything to hold it together, drizzle over the oil and grind over more pepper.
Nutrition Facts : Calories 99 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 11 grams protein, Sodium 0.5 milligram of sodium
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