Recipes, Food Tips, Healthy Eating & More

I love fish. Hake is in the COD family. They are a deep swimming fish in saltwater. 'm not a big fan of garlic with fish but sometimes use it. Any mild fish I think will do with this recipe.

Ingredients

1 small bunch fresh lemon or regular thyme
1 ½ pounds hake fillets
½ teaspoon fine sea salt, more as needed
Black pepper
3 large bell peppers, preferably 1 red, 1 orange and 1 yellow, thinly sliced
4 ½ tablespoons extra-virgin olive oil, more for drizzling
¼ cup pitted, sliced black or green olives, or use a combination
1 teaspoon sherry vinegar
1 garlic clove, grated
1 cup loosely packed Italian parsley leaves, chopped

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Preparation

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. 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, combine 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.

Substitute vegetables too if any of these bother you

@merpreb I never use that high of heat Most of my temps in oven are 325-350

@lioness I only use an oven temperature over 350 F for roasting veges and certain recipes that call for it. I like it for veges because it goes quickly and if your veges are cut thin enough they get done without getting tough and chewy. The denser veges I cook 20 min, but less dense like asparagus, peppers, onions, celery, etc. I only cook for 10-15 minutes. It was scary the first time but I am getting used to it.

I love fish. Hake is in the COD family. They are a deep swimming fish in saltwater. 'm not a big fan of garlic with fish but sometimes use it. Any mild fish I think will do with this recipe.

Ingredients

1 small bunch fresh lemon or regular thyme
1 ½ pounds hake fillets
½ teaspoon fine sea salt, more as needed
Black pepper
3 large bell peppers, preferably 1 red, 1 orange and 1 yellow, thinly sliced
4 ½ tablespoons extra-virgin olive oil, more for drizzling
¼ cup pitted, sliced black or green olives, or use a combination
1 teaspoon sherry vinegar
1 garlic clove, grated
1 cup loosely packed Italian parsley leaves, chopped

Email Grocery List
Preparation

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. 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, combine 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.

Substitute vegetables too if any of these bother you

@lioness I only use an oven temperature over 350 F for roasting veges and certain recipes that call for it. I like it for veges because it goes quickly and if your veges are cut thin enough they get done without getting tough and chewy. The denser veges I cook 20 min, but less dense like asparagus, peppers, onions, celery, etc. I only cook for 10-15 minutes. It was scary the first time but I am getting used to it.