ROASTED FISH WITH SWEET PEPPERS
Steps:
- Heat oven to 400 degrees
- Pull 1 tbs of thyme leaves off bunch and finely chop
- season fish all over with large pinch or two of salt and pepper and run 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 TBS EVOO, 1/2 tsp salt and black pepper to taste. Top peppers with remaining thyme sprigs. Roast, turning occasionally, until peppers are softened and golden at the edges, (15-20 minutes)
- Increase temp to 500. Push peppers to the edges of the pan, clearing a space in the center. Lay fish out on the 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, 6-10 minutes
- Make the vinaigrette. Combine vinegar, garlic and pinch of salt in bowl. Whisk in remaining 3 TBS of EVOO, then whisk in parsley. Taste and adjust salt and vinegar. Drizzle over fish and serve
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