Wash and dry all produce. Preheat the oven to 450 degrees. TIP: Place the baking sheet in the oven while it preheats for super crispy veggies. Cut the potato into 1/2-inch cubes. Core, seed, and thinly slice the bell pepper.

Roast the potatoes: Toss the potato cubes on one side of a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Place in the oven for 10 minutes.

Cut half the lemon into rounds. Pick the dill fronds from the stems and discard the stems. Remove the baking sheet with the potatoes from the oven. Toss the bell peppers on the opposite side of the baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Return the baking sheet to the oven for about 10 more minutes.

Smash the garlic cloves with the side of your knife. Place two large (18-inch) pieces of tin foil down on your work surface. Add a drizzle of olive oil to the center of the foil. Place each cod fillet in the center of the foil and season on all sides with salt and pepper. Top each with a clove of garlic, a couple lemon rounds, and a few dill fronds. Fold the foil over to form an envelope and crimp the edges to seal. Place the foil packages into the oven (they can sit right on the rack) for about 8 minutes, until the cod is opaque and the potatoes are golden brown.

While the cod cooks, drain the capers. Heat 2 Tablespoons butter in a small pan over medium heat. Once melted, the butter will begin to foam up and turn a speckled brown color. Quickly remove the pan from the heat and stir in the capers along with a squeeze of lemon juice. Season to taste with salt and pepper.

Plate and serve: Remove the cod from the foil packets, discarding the garlic cloves. Toss together the potatoes and red peppers and serve alongside the cod en papillote. Drizzle with the brown butter- caper sauce and garnish with the remaining dill. Enjoy!