MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sheet-Pan Roasted Fish w/Sweet Peppers
Categories: Seafood, Vegetables, Herbs
Yield: 3 Servings

1 sm Bunch lemon or regular
- thyme
1 1/2 lb Hake fillets
Salt & black pepper
3 lg Bell peppers; multicolours,
- thin sliced
4 1/2 tb Extra-virgin olive oil; more
- for drizzling
1/4 c Pitted, sliced black and/or
- green olives
1 ts Sherry vinegar; more to
- taste
1 cl Garlic; grated
1 c Loose packed Italian parsley
- leaves; chopped

Set oven @ 400°F/205°C.

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°F/260°C. 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.

By: Melissa Clark

Yield: 3 to 4 servings

RECIPE FROM: https://cooking.nytimes.com

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