Place pepper halves, cut sides down, on a lightly greased baking sheet. Broil 20 minutes or until peppers are blistered. Cool and remove skins.
Cut bell peppers into 1/2-inch strips. Combine peppers, 1/2 cup olive oil, and next 4 ingredients. Cover and chill.
Place cod fillets in a lightly greased, shallow roasting pan. Pour wine and water over fish. Cover loosely with foil. Bake at 450° for 15 minutes or until fish flakes easily when tested with a fork. Carefully remove fish from pan to a serving platter; cover and keep warm.
Heat 1 tablespoon oil in a large Dutch oven over medium heat. Add garlic; sauté 2 minutes or until lightly browned. Reduce heat to low; gradually add spinach. Cook 2 minutes or just until wilted, stirring constantly.
Place fish on top of spinach, and top with marinated peppers and capers. Serve immediately.
Note: For flavor and texture, we prefer slightly wilted spinach. To avoid health concerns, thoroughly cook the spinach, or substitute kale, arugula, or other greens.
Wine note: A lovely, all-purpose wine to pair with this cod recipe is the Chateau Ste. Michelle 2004 Horse Heaven Sauvignon Blanc ($18). If you want to expand your vino repertoire, try Garnacha, Las Rocas de San Alejandro, 2003, Calatayud, Spain ($10), recommended by Michael Flynn, wine director and sommelier for Kinkead's Restaurant in Washington, D.C.
I really enjoyed this recipe. I love capers, and they went nicely with the fish and the peppers. I replaced the spinach with rainbow chard because I thought the slight bitterness of the chard might work well with the capers. I was pleased with the results.
It was really quick too! If you buy canned roasted peppers instead of roasting them yourself, this dish can easily come together in a half hour. I will definitely make this again.
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