Sheet Pan Roasted Fish With Sweet Peppers Sheet Pan Recipes

PAN ROASTED FISH FILLETS WITH SWEET PEPPERS

Steps:

• Heat oven to 400 degrees. Pull 1 1/2 tablespoons thyme leaves off the bunch.
• On a cutting board, chop the thyme leaves and garlic together. When they are medium-fine, add 1/4 teaspoon of the salt and start chopping that in. Then, chop in the 2 teaspoons of olive oil until you have a rough paste.
• Rub the skin side of the fish with a little oil and smear the paste over flesh side of the fish. Sprinkle with pepper.
• Let rest in the refrigerator while you prepare peppers.
• Spread peppers on a rimmed sheet pan and toss with 1 1/2 tablespoons oil, 1/4 teaspoon salt and black pepper. Top peppers with 5 or 6 thyme sprigs.
• Roast, tossing occasionally, until peppers are softened, 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.
• Scatter olives over the top of fish and peppers.
• Roast until fish turns opaque and is just cooked through, 6 to 10 minutes.
• Serve fish and peppers drizzled with lemon juice.

SHEET-PAN ROASTED FISH WITH SWEET PEPPERS

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.

SHEET PAN ROASTED COD

Steps:

• Preheat your oven to 400 degrees F (200 degrees C).
• In a large mixing bowl, whisk together the olive oil, garlic, crushed red pepper flakes and the zest of the lemon. Add the cherry tomatoes, shallots, broccolini and torn sourdough. Season with salt and pepper and mix well to coat.
• Scoop the vegetables and bread out onto a large, rimmed baking sheet, leaving some of the flavored oil at the bottom of the bowl. Halve the lemon and add to the pan, cut side down. Roughly crumble the feta into large hunks and dot over the vegetables and roast for 10 minutes.
• Meanwhile, cut the cod into two equal pieces and add them to the remaining oil in the bowl. Toss well to coat, season with salt and pepper and leave in the bowl to marinate while the vegetables roast.
• Add the fish to the vegetables and roast for another 10 to 15 minutes, or until the fish is cooked through.
• Transfer to plates and scatter with basil and parsley. Roughly tear the radicchio onto the plate next to the fish and squeeze over the roasted lemon. Drizzle with a little extra virgin olive oil and season with salt and pepper.

SHEET PAN SALMON AND BELL PEPPER DINNER

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a sheet pan with 2 tablespoons olive oil.
• Place salmon fillets, red and yellow bell peppers, and onion on the prepared sheet pan.
• Combine lemon juice, 3 tablespoons olive oil, water, maple syrup, garlic, salt, red pepper flakes, cumin, and parsley in a small bowl. Drizzle 2/3 of the sauce over the ingredients on the sheet pan.
• Bake in the preheated oven until salmon is cooked through and flakes easily with a fork, 10 to 15 minutes.
• Serve with lemon slices and remaining sauce.