Sheet Pan Roasted Halibut with Sweet Peppers and Olives
Course: DinnerCuisine: AmericanDifficulty: EasyServings
4
servingsPrep time
45
minutesCooking time
40
minutesThis recipe is out of the world good. It is great for daily dinner or even for a dinner party. I used peppers from my garden, sweet Italian peppers as well as beautiful red onions from the farmer’s market. I used green pitted olives but you could easily use Kalamata olives or use both. Any sturdy white fish would work. I roasted a large big fillet of Halibut, which worked beautifully.
Ingredients
1 handful of fresh Thyme
1 1/2 lb fillet, fresh halibut
Fine Sea Salt and Fresh Ground Pepper
3 lg bell peppers or sweet red Italian peppers
4 Tablespoons olive oil
1/4-1/2 cup pitted olives
1 teaspoon sherry vinegar
1 garlic clove, minced
1 cup fresh loosely packed Italian
Directions
- Heat oven to 400. Line 2 rimmed baking sheets with parchment paper. Place the peppers on a baking sheet, and toss with some of the oil, salt and pepper. Place in oven and roast for 15-20 minutes.
- Place the fish on the other prepared baking sheet. Add the thyme all around the fish, drizzle olives and oil all over the fish. season fish with salt and pepper. Place in the oven for 25 minutes and then raise the heat to 425 and roast the fish to get a little crust on the fish.
- While the fish and peppers cook, make the vinaigrette: combine vinegar, garlic, and a pinch of salt. Add the fresh parsley and mix well.
- Serve the fish with the peppers and drizzle with the vinaigrette.
