Subj : 100 Easy Dinners - 51
To   : All
From : Dave Drum
Date : Tue Dec 03 2024 17:21:00

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
  
  Uncle Dirty Dave's Archives
 
MMMMM

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