Slow-Roasted Cod with Piquillo Peppers, Artichokes and Olives - DeLallo
Use our marinated artichokes and your favorite DeLallo olives to create a zesty base for tender, flaky white fish with peppers recipe.
Keywords
- Italian Food
Ingredients
- 1 (12-ounce) jar DeLallo Roasted Piquillo Peppers, drained and cut in half
- 1 (12-ounce) jar DeLallo Marinated Artichokes, drained and cut in half
- 1 lb. DeLallo Olives (We love it with DeLallo Pitted Calamata Olives or DeLallo Pitted Olives Gigante!)
- 4 Tablespoons DeLallo Extra Virgin Olive Oil
- 4 garlic cloves, smashed
- 2 tablespoons red wine vinegar
- 1 teaspoon crushed red pepper flakes
- 1 ½ lb. skinless cod
- ½ small red onion, thinly sliced
- ¼ cup fresh parsley
- 2 tablespoons capers, drained
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