Roasted Cod with Bell Pepper

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper for easy cleanup.

   Tip: Parchment paper prevents sticking and makes cleanup effortless.

2. 2

   Arrange the bell pepper strips and red onion wedges on the baking sheet. Drizzle with 2 tablespoons of olive oil, sprinkle with half the minced garlic, salt, and pepper. Toss gently to coat.

   Tip: Spreading vegetables in a single layer ensures even roasting.

3. 3

   Roast the vegetables for 10 minutes until they begin to soften and caramelize slightly at the edges.

4. 4

   Remove the baking sheet from the oven and push vegetables to the sides, creating space in the center for the cod fillets.

   Tip: Making room for the fish prevents overcrowding and allows even cooking.

5. 5

   Pat the cod fillets dry with paper towels. Arrange them in the center of the baking sheet and brush with the remaining 2 tablespoons of olive oil.

   Tip: Drying the fish helps achieve better browning and prevents steaming.

6. 6

   Sprinkle the remaining garlic, fresh thyme, capers, and cherry tomatoes around and over the cod. Season the fish with salt and pepper, then drizzle with fresh lemon juice.

   Tip: Lemon juice adds brightness and helps keep the fish moist during roasting.

7. 7

   Return the baking sheet to the oven and roast for 12-15 minutes until the cod is opaque and flakes easily with a fork, and the peppers are tender.

   Tip: Cod cooks quickly, so check for doneness at 12 minutes to avoid overcooking.

8. 8

   Remove from the oven and let rest for 2 minutes. Divide among serving plates and drizzle with any pan juices before serving.

   Tip: Resting allows the fish to retain its moisture and flavors to meld.