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Low Carb Slow-Roasted Cod with Bell Peppers Recipe

Prep Time

15 minutes

Total Time

80 minutes

Yield

4
servings

Ingredients

  • 3 medium bell pepper (red, orange, and/or yellow)
  • 6 tablespoons extra-virgin olive oil (divideed)
  • 4 garlic cloves (smashed)
  • 2 tablespoons sherry vinegar (or red wine vinegar)
  • 1 teaspoon crushed red pepper flakes
  • 1 fillet halibut (or skinless cod or striped bass, 1½-lb. )
  • ½ small red onion (thinly sliced)
  • ¼ cup parsley (coarsely chopped)
  • 2 tablespoons capers, drained
  • Wilted green of your choice for serving (e.g. spinach, collards)

Nutrition Info Per Serving

Serving Size

1 cup

Carbohydrates

9
g

Protein

32
g

Fat

22
g

Calories

362

When you need to change up your menu, opt for this scrumptious recipe for low carb slow-roasted cod with bell peppers. With just a few ingredients, you can shake up your normal routine with this mouthwatering slow-roasted cod with bell peppers. Additionally, it is a ideal choice for a low carb menu.

Instructions

  1. Place racks in center and top-most positions of oven and preheat oven to 400°.
  2. 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 blistered, 15 minutes.
  3. 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°.
  4. Uncover bell peppers and peel away charred skin from flesh (don’t worry about getting every last bit); discard. Tear flesh into ½” 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.
  5. 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 minutes. Let rest 10 minutes.
  6. Meanwhile, toss onions, parsley, capers, and remaining 1 Tbsp. oil in a small bowl; season with salt.
  7. Top fish with onion mixture and serve over wilted green (e.g. spinach).