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servings:

If you get a fillet that includes the thin, tapered tail end of the cod, fold it underneath so the fillet will cook evenly.

• 6 medium red, orange, and/or yellow bell peppers
• 6 Tbsp. extra-virgin olive oil, divided
• Kosher salt, freshly ground black pepper
• 4 garlic cloves, smashed
• 2 Tbsp. sherry vinegar or red wine vinegar
• 1 tsp. crushed red pepper flakes
• 1 (1 1/2-lb.) skinless cod, halibut, or striped bass fillet
• 1/2 small red onion, thinly sliced
• 1/4 cup coarsely chopped parsley
• 2 Tbsp. drained capers
• Country-style bread (for serving)

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