Best Slow Roasted Cod Recipes

SLOW-ROASTED COD WITH BELL PEPPERS AND CAPERS

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.

SLOW-ROASTED BLACK COD WITH RED CHERMOULA

Steps:

• Preheat oven to 300°F. Mix cilantro stems, chile, garlic, oil, tomato paste, paprika, red pepper flakes, honey, allspice, and 1 tablespoon vinegar in a small bowl. Set aside 3 tablespoons chermoula for serving.
• Place fish in a 3-quart shallow baking dish. Cut 1 pint of tomatoes in half and scatter around fish along with remaining whole tomatoes. Spoon remaining chermoula over tomatoes and fish, spreading across the surface with the back of the spoon. Season with salt and pepper and roast until fish is cooked through and tomatoes are soft and some have burst, 20-30 minutes.
• Transfer fish to a platter, breaking into large pieces. Remove and discard skin. Spoon tomatoes and roasting juices over and around fish. Top with reserved chermoula, then cilantro leaves; drizzle with more vinegar, if desired. Serve warm or at room temperature.

SLOW ROASTED COD

Steps:

• 1:Adjust oven rack to middle and heat oven to 300. Set oiled wire rack in a rimmed baking sheet. 2: Melt butter in a 12 " skillet over medium heat. Add shallot and 1/2 tsp. salt and cook until softened, about 3 minutes. Add garlic and thyme and cook until fragrant about 1 minute. Add Panko and 1/2 tsp. pepper and cook stirring frequently until evenly browned. Remove from heat and stir in parsley, set aside. 3: Whisk mayonnaise, egg yolk lemon zest and 1/2 tsp. pepper together in a bowl. Pat filets dry with paper towels and season with salt and pepper. Brush tops of fillets with mayonnaise mixture, then dredge each fillet in panko mixture pressing gently to adhere, and place crumb side up on the wire rack set in a baking sheet. Bake 30-40 minutes until just opaque.