Sheet-Pan Roasted Fish With Sweet Peppers
This quick and easy dinner strikes all the right notes. Sweet, caramelized peppers with salty olives and garlicky parsley dressing that nicely complement the mild, flaky fish. The gorgeous colors of this sheet pan are a feast for the eyes.
This dish is versatile and can be made with many types of mild, white fish like cod, trout, tilapia or flounder, or even shrimp, though you may have to adjust the roasting time to accommodate the different options. The thicker the fillets, the longer they will take to cook.
Seafood not your thing? Try roasting the peppers and olives with the dressing per the instructions and topping them on pan-seared chicken cutlets.
Sheet-Pan Roasted Fish With Sweet Peppers
Adapted from Melissa Clark at NYT Cooking
Serves: 3 to 4 servings
Time: 40 minutes
INGREDIENTS
1 tsp dried thyme
1 1⁄2 pounds white fish fillets like lake trout, tilapia, cod or hike
Sea salt and black pepper
3 large bell peppers, preferably 1 red, 1 orange and 1 yellow, thinly sliced
4 1⁄2 tablespoons extra-virgin olive oil, plus more for drizzling
1⁄4 cup pitted and sliced, Kalamata, green or black olives (or a combination)
1 teaspoon sherry or red wine vinegar, plus more to taste
1 garlic clove, grated
1 cup loosely packed Italian parsley leaves, chopped
DIRECTIONS:
Not a fish fan, try using chicken cutlets instead.
Preheat oven to 400 degrees.
Season fish all over with salt and pepper and sprinkle with 1/2 tsp thyme leaves. Let rest at room temperature while you prepare the peppers.
Spread peppers on a rimmed sheet pan, and toss with 1 1/2 tablespoons oil, 1/2 teaspoon salt and the black pepper to taste. Top peppers with the remaining thyme. Roast, tossing occasionally, until peppers are softened and golden at the edges, about 15 to 20 minutes.
Increase oven temperature to 500 degrees. Push peppers to the edges of the pan, clearing a space in the center. Lay fish out on that empty space and drizzle with oil. Scatter olives over the top of fish and peppers. Continue roasting the pan until the fish turns opaque and is just cooked through, about 6 to 10 minutes depending on the thickness of the fish.
While the fish roasts, make a vinaigrette by combining the vinegar, garlic and a pinch of salt in a bowl. Whisk in the remaining 3 tablespoons olive oil, then whisk in the parsley. Taste and add more salt or vinegar, or both, if needed. Serve fish and peppers drizzled with vinaigrette.
Serve with roasted potatoes, rice, cauliflower rice or side salad.