Sheet-Pan Roasted Fish With Sweet Peppers

By Melissa Clark

Updated Feb. 10, 2020

Sheet-Pan Roasted Fish With Sweet Peppers
David Malosh for The New York Times. Food Stylist: Simon Andrews
Total Time
40 minutes
Rating
5(3,441)
Comments
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Quick to make and very pretty to behold, this easy weeknight dish has more verve than most. The roasted bell peppers turn sweet and golden, while olives add a salty note that goes nicely with the mild, flaky fish and a garlicky parsley dressing. If you can’t find hake, cod or flounder make fine substitutes, though you may have to adjust the roasting time. The thicker the fillets, the longer they will take to cook.

Featured in: Hake and Bell Peppers Get the Sheet-Pan Timing Right

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Ingredients

Yield:3 to 4 servings
  • 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
Ingredient Substitution Guide
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

  1. Step 1

    Heat oven to 400 degrees. Pull 1 tablespoon thyme leaves off the bunch and finely chop.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

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Ratings

5 out of 5
3,441 user ratings
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Comments

Emily d

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.

Jenna

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?

Ken Wightman

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.

Paige C

This was excellent. Per others' suggestions, we added cherry tomatoes at the same time the fish went in, and used capers instead of olives (I'm not a fan....). We sliced the peppers extra thin, and could have used 6 instead of the 3 called for as they shrunk into small, sweet, roasted goodness that left plenty of room on the baking sheet. Added a squeeze of lemon when serving.

EllenAnnie

Made this with flounder fillets, skin-on, skin side down on the pan.That took eight minutes, and the skin just seemed to disappear, which was good, because it seemed so tough before i cooked it. I, too, added capers instead of olives as I just can't bear the taste of olives. It was lovely. I wasn't sure how to chop the lemon thyme leaves as they're so darn small already!

Bella

I have made this twice and it’s absolutely delicious! I agree with some of the other comments that the cooking time is a little off, so just keep a close eye on the fish. We served it with rice which paired nicely with the tart, juicy capsicum.

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