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?
Made this tonight with fresh caught hake. I had fresh parsley from my garden so I just spread the parsley all around and then drizzled the dressing. I wondered about the olives but they were just the right touch.
I use Chilean sea bass. Takes more like 25-30 minutes in the oven (most at 450, then up to 500 at the end ish) which seems insane, but it comes out perfect and definitely not dry. I smear half of the chunkier part of the parsley mix over the fish when it goes in the oven and kind of baste it with more every so often, but I cook like jazz.
Delicious,easy, quick dish to prepare. I used Halibut and black olives. Instead of making the vinaigrette, I used about ½ - ¾ cups of a pre-mixed dressing called Garlic Expressions-Classic Vinaigrette, which I whisked ¼ c. chopped parley into.