Sheet-Pan Roasted Fish With Sweet Peppers
Updated Feb. 9, 2020
- Total Time
- 40 minutes
- Rating
- Comments
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Ingredients
- 1small bunch lemon thyme or regular thyme
- 1½pounds hake fillets
- Fine sea salt and black pepper
- 3large bell peppers, preferably 1 red, 1 orange and 1 yellow, thinly sliced
- 4½tablespoons extra-virgin olive oil, plus more for drizzling
- ¼cup pitted, sliced black or green olives, or a combination
- 1teaspoon sherry vinegar, plus more to taste
- 1garlic clove, grated
- 1cup loosely packed Italian parsley leaves, chopped
Nutritional analysis per serving (4 servings)
343 calories; 18 grams fat; 3 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 14 grams carbohydrates; 4 grams dietary fiber; 9 grams sugars; 32 grams protein; 725 milligrams sodium
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 1½ 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?
Thought using EVOO above 410 degrees (smoke point) is discouraged? Use regular oilive oil instead?
Really good recipe when you want something easy that tastes beyond simple. I added leeks to the peppers. Served it with a celery root purée and it was perfect.
This will be my go-to for roasted fish. I used two beuatiful haddock filets and ...my gawd, it was delicious! I didn't have fresh thyme but freeze dried was handy and it worked quite well. I used castelvetrano olives,and the vinaigrette at the end was just the right amount of piquancy. I roasted the peppers directly on the sheet pan, but laid down some parchment for the filets. I removed all to a serving platter for presentation. C'est tres bon!!!