Sheet-Pan Roasted Fish With Sweet Peppers
Updated February 9, 2020
David Malosh for The New York Times. Food Stylist: Simon Andrews
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 small bunch lemon thyme or regular thyme
1 ½ pounds hake fillets
Fine sea salt and black pepper
3 large bell peppers, preferably 1 red, 1 orange and 1 yellow, thinly sliced
4 ½ tablespoons extra-virgin olive oil, plus more for drizzling
¼ cup pitted, sliced black or green olives, or a combination
1 teaspoon sherry vinegar, plus more to taste
1 garlic clove, grated
1 cup loosely packed Italian parsley leaves, chopped
Nutritional analysis per serving (3 to 4 servings)
14 grams carbs; 73 milligrams cholesterol; 343 calories; 12 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 18 grams fat; 4 grams fiber; 725 milligrams sodium; 32 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 400 degrees. Pull 1 tablespoon thyme leaves off the bunch and finely chop.
- Step 2
Season fish all over with a large pinch or two of salt and pepper and rub with chopped thyme leaves. Let rest at room temperature while you prepare peppers.
- Step 3
Spread peppers on a rimmed sheet pan, and toss with 1 ½ tablespoons oil, ½ teaspoon salt and the black pepper to taste. Top peppers with the remaining thyme sprigs. Roast, tossing occasionally, until peppers are softened and golden at the edges, 15 to 20 minutes.
- Step 4
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. Roast until fish turns opaque and is just cooked through, 6 to 10 minutes.
- Step 5
Meanwhile, make a vinaigrette by combining vinegar, garlic and a pinch of salt in a bowl. Whisk in remaining 3 tablespoons olive oil, then whisk in parsley. Taste and add more salt or vinegar, or both, if needed. Serve fish and peppers drizzled with vinaigrette.
Private Notes
Comments
You need to be mindful that you don't cook with acidic ingredients (for ex. Lemon, wine, tomatoes) in a reactive (ie aluminum) pan but most cookware you'll purchase now, is non-reactive. Similarly, take care not to line pans (or glassware) w aluminum foil as that can react; Silpat or parchment are better, more versatile choices.
I made this tonight for my wife and me. It was wonderful. I used a ceramic rectangular Emile Henri casserole dish rather than a rimmed sheet pan. I was only making enough for two and it was large enough to do the trick. Plus, it looked great when brought to the table. Oh, I substituted cod for the hake. And I am now a NYT subscriber. I like your news pages but when I have read ten stories I am done. I hit your cooking pages almost every day. I came for the news, I stayed for the recipes.
I was always taught to cook fish in glass, not metal, pans, and I have friends who have cooked fish in metal and said it spoiled the fish. But the pan in the picture is metal. Can anyone shed light on this?
I have been working on adjusting recipes for an air fryer and do the peppers on 400 for 10 to 15 minutes and then add two pieces of fish to the top for 8 minutes at 400. 00 I use trader Joe's branzina. comes out perfectly!
Melissa has excelled herself again! I made this for the first time today and it will definitely be on the repeat list. I had fresh hake as it was on offer at the supermarket. I took note of other comments and used a bit less olive oil than suggested but otherwise did everything according to the recipe. I was only making it for two of us but still made the full amount of the parsley dressing and we ate it all. I would at least double it if I were making it for more people.
Thought using EVOO above 410 degrees (smoke point) is discouraged? Use regular oilive oil instead?