Sheet-Pan Roasted Fish With Sweet Peppers
Recipe Date:
March 18, 2020
Serving Size:
4
Cook Time:
00:40:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 1 small bunch lemon thyme or regular thyme
- 1 1/2 lbs pounds hake fillets
- Fine sea salt and black pepper
- 3 large bell peppers, preferably 1 red, 1 orange and 1 yellow, thinly sliced
- 4 1/2 tbsps extra-virgin olive oil, plus more for drizzling
- 1/4 cup pitted, sliced black or green olives, or a combination
- 1 tsp sherry vinegar, plus more to taste
- 1 garlic clove, grated
- 1 cup loosely packed Italian parsley leaves, chopped
Directions
Tasting notes: The dressing highlights the vibrancy of this Pinot and the peppers provide a subtle nod to the bright fruit in the Pinot.
Serena's tips: Don't cut the peppers too thin or they will brown (or burn). We put the garlic in the oven and roast it before putting it into the dressing.
Recipe:
- Website link
- Website address: cooking.nytimes.com/recipes/1017725-sheet-pan-roasted-fish-with-sweet-peppers
Recipe courtesy of Melissa Clark and the New York Times. Photo courtesy of David Malosh for The New York Times. Food Stylist: Simon Andrews. https://cooking.nytimes.com/recipes/
