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| David Malosh for The New York Times. Food Stylist: Simon Andrews |
from The New York Times
submitted by Anne Halsted
preparation time: 40 minutes
serves 3 to 4
1 small bunch lemon thyme or regular thyme
1 ½ pounds hake fillets
Fine sea salt and black pepper
3 large bell peppers, preferably 1 red, 1 orange, 1 yellow, thinly sliced
4 ½ tablespoons extra-virgin olive oil, divided, plus more for drizzling
¼ cup pitted, sliced black or green olives, or a combination
1 teaspoon sherry vinegar, plus more to taste
1 garlic clove, grated
1 cup loosely packed Italian parsley leaves, chopped
Heat oven to 400 degrees F. 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 the peppers.
Spread peppers on a rimmed sheet pan, and toss with 1 ½ tablespoons oil, ½ 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 F. Push peppers to the edges of the pan, clearing space in the center. Lay fish in the 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 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.
You could add some sliced small potatoes as you roast the peppers if you want some starch in the meal. You could swap capers for the olives or add a sprinkle of red pepper flakes for fire. Cod or flounder make fine substitutes if you can’t find hake, although you may have to adjust the roasting time.
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