Sheet-Pan Roasted Fish With Sweet Peppers

Melissa Clark of the New York Times is at it again with another great, easy sheet pan dinner. This woman must dream about food. You start by roasting colorful sweet peppers, then add the fish with sliced olives and a garlicky parsley dressing. I tossed in some grape tomatoes as well along with a few capers; a very adaptable recipe. It calls for hake which is a fish I rarely see, but any mild flaky fish will do. Makes for a pretty plate.

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 Tbs. extra-virgin olive oil, plus more for drizzling

1/4 cup pitted, sliced black or green olives, or a combination

1 Tsp. sherry vinegar, plus more to taste

1 garlic clove, grated

1 cup loosely packed Italian parsley leaves, chopped

Heat oven to 400 degrees. Pull 1 Tbs. 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 the peppers.

Spread peppers on a rimmed baking sheet, and toss with 1 1/2 Tbs. oil, 1/2 tsp. 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. (Yikes! That sounds high to me. I just raised it to 425) 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 the 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 the remaining 3 Tbs. olive oil, then whisk in parsley. Taste and add more salt or vinegar, or both, if needed. Serve fish and peppers drizzled with vinaigrette. 3 to 4 servings.