Best 2 Sheet Pan Roasted Fish With Sweet Peppers Recipes
Embark on a culinary journey with our tantalizing sheet-pan roasted fish with sweet peppers recipe, a delightful one-pan meal that combines the delicate flavors of fish with the vibrant colors and sweetness of bell peppers. This healthy and flavorful dish is sure to impress your taste buds and make weeknight dinners a breeze. Dive into a symphony of flavors as the tender fish fillets, seasoned with a zesty blend of herbs and spices, mingle with the roasted sweet peppers, caramelized onions, and tangy cherry tomatoes. With minimal prep and easy cleanup, this sheet-pan extravaganza is a lifesaver for busy weeknights. Our collection also includes a flavorful roasted vegetable medley, a vibrant citrus salad, and a creamy avocado sauce, each adding a unique dimension to the main dish. Get ready to tantalize your senses and enjoy a wholesome meal that's as delicious as it is visually appealing.
Check out the recipes below so you can choose the best recipe for yourself!
ROASTED FISH WITH SWEET PEPPERS
Dinner can't get any easier than roasting a fish of your choice and adding fresh vegetables and seasonings with it. The sweet roasted bell peppers will complement the garlicky flavors from the flaky fish.This recipe is by Melissa Clark and was originally published in the Chicago Tribune.
Categories Entrees
Time 39m59S
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees Fahrenheit.
- 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 Fahrenheit.
- 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 : ServingSize 1 serving, Calories 343 calories, Sugar 9 g, Fat 18 g, Carbohydrate 14 g, Cholesterol 73 mg, Fiber 4 g, Protein 32 g, SaturatedFat 3 g, Sodium 725 mg
SHEET-PAN ROASTED FISH WITH SWEET PEPPERS SHEET-PAN
Categories Fish
Number Of Ingredients 9
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.
Tips:
- Choose the right fish: Firm-fleshed fish like salmon, cod, or halibut work best for this recipe. They can withstand the heat of the oven and won't fall apart.
- Prep the fish properly: Pat the fish dry before seasoning and roasting. This will help the skin crisp up and prevent the fish from steaming.
- Season the fish generously: Use a combination of salt, pepper, and your favorite herbs and spices. This will help to enhance the flavor of the fish.
- Roast the fish at a high temperature: This will help to create a crispy skin and a tender interior.
- Add vegetables to the pan: Roasting vegetables along with the fish is a great way to add flavor and color to the dish. Choose vegetables that will cook in the same amount of time as the fish, such as bell peppers, broccoli, or carrots.
- Don't overcrowd the pan: Make sure there is enough space between the fish and the vegetables so that they can cook evenly.
- Serve the fish immediately: Roasted fish is best served hot out of the oven. Garnish with fresh herbs or lemon wedges for a pop of color and flavor.
Conclusion:
Sheet-pan roasted fish with sweet peppers is an easy and delicious weeknight meal. It's healthy, flavorful, and can be on the table in under 30 minutes. So next time you're looking for a quick and easy dinner, give this recipe a try. You won't be disappointed!
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