Brandade Cakes with Caramelized Peppers and Tomatoes

My new favorite show on the Food Network is French Food at Home -- Laura Calder makes classic French dishes -- and she makes it look easy.

These cakes -- which I served as a main course but which the website categorizes as an appetizer -- were pretty easy to to. It was my first experience using salt cod and -- based on my experience with it here -- I'll be buying more and trying other dishes. The three rating is really based on the fact that I am not overly fond on anything fried, but there is enough of the brandade mix left that I am going to try baking some of these small patties for lunch tomorrow. Kind of like an upscale fish stick.

Also, my pepper/tomato mix was caramelized in a little less than two hours at 300 rather than the three hours the recipe mentions. If I do this again, I will reduce the oven temp to 275 since some of the peppers and garlic burnt and made the mix a little bitter.