Best Sheet Pan Roasted Fish With Sweet Peppers Recipes

PAN ROASTED FISH FILLETS WITH SWEET PEPPERS

Pan Roasted Fish Fillets with Sweet Peppers image

A delicious, nutritious and beautiful one pan meal perfect for a weeknight dinner.

Provided by Ingrid DeHart - EatWellEnjoyLife.com

Time 50m

Number Of Ingredients 10

Ingredients

1 bunch fresh thyme
1/2 teaspoon Himalayan sea salt divided
1 garlic clove
2 teaspoons extra virgin oil, plus a little for the fish
Black pepper
3/4 pounds cod or other white fish fillets
3 large bell peppers, preferably 1 red, 1 orange and 1 yellow, thinly sliced
1 1/2 tablespoons extra-virgin olive oil
¼ cup pitted, sliced black or green olives, or use a combination
1 lemon cut into wedges

Steps:

Heat oven to 400 degrees. Pull 1 1/2 tablespoons thyme leaves off the bunch.
On a cutting board, chop the thyme leaves and garlic together. When they are medium-fine, add 1/4 teaspoon of the salt and start chopping that in. Then, chop in the 2 teaspoons of olive oil until you have a rough paste.
Rub the skin side of the fish with a little oil and smear the paste over flesh side of the fish. Sprinkle with pepper.
Let rest in the refrigerator while you prepare peppers.
Spread peppers on a rimmed sheet pan and toss with 1 1/2 tablespoons oil, 1/4 teaspoon salt and black pepper. Top peppers with 5 or 6 thyme sprigs.
Roast, tossing occasionally, until peppers are softened, 15 to 20 minutes.
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.
Scatter olives over the top of fish and peppers.
Roast until fish turns opaque and is just cooked through, 6 to 10 minutes.
Serve fish and peppers drizzled with lemon juice.

Nutrition Facts : Calories 371 calories, Sugar 12.5 g, Sodium 612.1 mg, Fat 18.3 g, SaturatedFat 2.6 g, TransFat 0 g, Carbohydrate 20.7 g, Fiber 7.4 g, Protein 33.2 g, Cholesterol 78.2 mg

SHEET-PAN ROASTED FISH WITH SWEET PEPPERS SHEET-PAN

Sheet-Pan Roasted Fish With Sweet Peppers Sheet-Pan image

Categories Fish

Number Of Ingredients 9

Ingredients

1 bunch small bunch lemon thyme or regular thyme
1/12 pounds hake fillets
1 pinches Fine sea salt and black pepper
3 bell peppers, preferably 1 red, 1 orange and 1 yellow, thinly sliced
4 1/2 tablespoons extra-virgin olive oil, plus more for drizzling
1/4 cup pitted, sliced black or green olives, or a combination
1 teaspoon sherry vinegar, plus more to taste
1 garlic clove, grated
1 cup loosely packed Italian parsley leaves, chopped

Steps:

Heat oven to 400 degrees. 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 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.
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.