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

      Title: Sheet-Pan Roasted Fish With Sweet Peppers
 Categories: Seafood, Vegetables, Herbs
      Yield: 4 Servings

      1 sm Lemon or regular thyme bunch
  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  Italian parsley leaves;
           - chopped, loose packed

  Set oven @ 400°F/205°C.

  Pull 1 tb 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 tb oil,
  1/2 ts 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 tb olive oil, then
  whisk in parsley. Taste and add more salt or vinegar, or both, if
  needed. Serve fish and peppers drizzled with vinaigrette.

  Recipe by Melissa Clark

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

  Uncle Dirty Dave's Archives

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