Roasted Fish With Sweet Peppers Recipes

PAN ROASTED FISH FILLETS WITH SWEET PEPPERS

Steps:

• Heat oven to 400 degrees. Pull 1 1/2 tablespoons thyme leaves off the bunch.
• On a cutting board, chop the thyme leaves and garlic together. When they are medium-fine, add 1/4 teaspoon of the salt and start chopping that in. Then, chop in the 2 teaspoons of olive oil until you have a rough paste.
• Rub the skin side of the fish with a little oil and smear the paste over flesh side of the fish. Sprinkle with pepper.
• Let rest in the refrigerator while you prepare peppers.
• Spread peppers on a rimmed sheet pan and toss with 1 1/2 tablespoons oil, 1/4 teaspoon salt and black pepper. Top peppers with 5 or 6 thyme sprigs.
• Roast, tossing occasionally, until peppers are softened, 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.
• Scatter olives over the top of fish and peppers.
• Roast until fish turns opaque and is just cooked through, 6 to 10 minutes.
• Serve fish and peppers drizzled with lemon juice.

ROASTED FISH WITH SWEET PEPPERS

Steps:

• Heat oven to 400 degrees Fahrenheit.
• Pull 1 tablespoon thyme leaves off the bunch and finely chop.
• 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.
• 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 sprigs.
• Roast, tossing occasionally, until peppers are softened and golden at the edges, 15 to 20 minutes.
• Increase oven temperature to 500 degrees Fahrenheit.
• 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.
• 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.

SHEET-PAN ROASTED FISH WITH SWEET PEPPERS

Steps:

• Heat oven to 400 degrees. Pull 1 tablespoon thyme leaves off the bunch and finely chop.
• 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.
• 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 sprigs. Roast, tossing occasionally, until peppers are softened and golden at the edges, 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. Roast until fish turns opaque and is just cooked through, 6 to 10 minutes.
• 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.

COD WITH SWEET PEPPERS

Steps:

• In a large nonstick skillet, combine the first 7 ingredients. Bring to a boil. Reduce heat; cover and simmer until onion is tender, 6-8 minutes. , Arrange fish and peppers over onion mixture. Cover and simmer until fish flakes easily with a fork and peppers are tender, 6-9 minutes. Remove fish and vegetables and keep warm. , Combine cornstarch and water until smooth; gradually stir into pan juices. Bring to a boil; cook and stir until thickened, about 2 minutes. Spoon over fish and vegetables. Serve with lemon.

SHEET-PAN ROASTED FISH WITH SWEET PEPPERS

Steps:

• Heat your oven to 400 degrees. Finely chop 1 tablespoon of thyme.
• Season the fish fillets on both sides with kosher salt, freshly ground black pepper, and thyme you just chopped. Set the seasoned fish aside.
• Slice your bell peppers and spread them on a rimmed sheet pan, seasoning them with 1-2 tablespoons of extra virgin olive oil, kosher salt, and freshly ground black pepper. Place the remaining thyme (sprigs, not chopped) on top of the pepper slices. Roast for 15-20 minutes, tossing the peppers occasionally, until they're softened and just starting to brown.
• Cut the potatoes into 1/2 inch dice and season them with olive oil, kosher salt, and freshly ground black pepper. Lay the on a baking sheet lined with aluminum foil. Place them in the oven at the same time as the bell peppers. They should be ready to serve at the same time as the fish.
• Increase your oven temperature to 500 degrees. Move softened peppers to the sides of the sheet pan, and lay the fish fillets out on the empty space in the middle of the pan. Drizzle the fish with olive oil. Scatter the green and black olives across the sheet pan. Roast until the fish turns opaque and is just cooked, 6 to 10 minutes.