Best 2 Sheet Pan Roasted Fish With Sweet Peppers Recipes

Welcome seafood enthusiasts and home cooks alike! Are you looking for a hassle-free yet delectable meal that combines the goodness of the sea with a vibrant array of sweet peppers? Look no further than sheet pan roasted fish with sweet peppers. This culinary delight not only promises a symphony of flavors but also offers a convenient one-pan solution for your weeknight dinners or special gatherings. With just a few simple steps and a handful of fresh ingredients, you can create a mouthwatering dish that's sure to impress your taste buds and leave you craving more. So, gather your ingredients, preheat your oven, and get ready to embark on a culinary journey that celebrates the harmony of fish, sweet peppers, and a burst of flavors.

Here are our top 2 tried and tested recipes!

SHEET-PAN ROASTED FISH WITH SWEET PEPPERS

Sheet-Pan Roasted Fish With Sweet Peppers image

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.

Provided by Melissa Clark

Categories weekday, main course

Time 40m

Yield 3 to 4 servings

Number Of Ingredients 9

Ingredients

1 small bunch lemon thyme or regular thyme
1 1/2 pounds hake fillets
Fine sea salt and black pepper
3 large 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.

Nutrition Facts : @context http, Calories 208, UnsaturatedFat 2 grams, Carbohydrate 14 grams, Fat 3 grams, Fiber 4 grams, Protein 32 grams, SaturatedFat 0 grams, Sodium 508 milligrams, Sugar 9 grams

SHEET-PAN ROASTED FISH WITH SWEET PEPPERS

Sheet-Pan Roasted Fish with Sweet Peppers image

Categories Fish

Number Of Ingredients 10

Ingredients

1 bunch lemon thyme or regular thyme
1 1/2 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
6 potatoes yukon gold

Steps:

Heat your oven to 400 degrees. Finely chop 1 tablespoon of thyme.
Season the fish fillets on both sides with kosher salt, freshly ground black pepper, and thyme you just chopped. Set the seasoned fish aside.
Slice your bell peppers and spread them on a rimmed sheet pan, seasoning them with 1-2 tablespoons of extra virgin olive oil, kosher salt, and freshly ground black pepper. Place the remaining thyme (sprigs, not chopped) on top of the pepper slices. Roast for 15-20 minutes, tossing the peppers occasionally, until they're softened and just starting to brown.
Cut the potatoes into 1/2 inch dice and season them with olive oil, kosher salt, and freshly ground black pepper. Lay the on a baking sheet lined with aluminum foil. Place them in the oven at the same time as the bell peppers. They should be ready to serve at the same time as the fish.
Increase your oven temperature to 500 degrees. Move softened peppers to the sides of the sheet pan, and lay the fish fillets out on the empty space in the middle of the pan. Drizzle the fish with olive oil. Scatter the green and black olives across the sheet pan. Roast until the fish turns opaque and is just cooked, 6 to 10 minutes.

Tips:

Make sure to use a large sheet pan so the fish and vegetables have plenty of room to spread out.
Cut the vegetables into uniform pieces so they cook evenly.
Season the fish and vegetables generously with salt and pepper.
Don't overcrowd the sheet pan, or the food will steam instead of roast.
Roast the fish and vegetables at a high temperature so they get nice and crispy.
Serve the fish and vegetables immediately with your favorite sides.

Conclusion:

Sheet pan roasted fish with sweet peppers is a quick, easy, and delicious meal that's perfect for a weeknight dinner. It's also a great way to get your kids to eat more fish. The fish is flaky and tender, and the vegetables are roasted to perfection. Serve it with a simple lemon wedge and some crusty bread, and you have a meal that the whole family will love.