Slow-Roasted Cod with Piquillo Peppers, Artichokes and Olives

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

www.delallo.com

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

View full recipe on www.delallo.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.delallo.com.

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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