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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Sheet-Pan Roasted Fish w/Sweet Peppers   
    Categories: Seafood, Vegetables, Herbs   
         Yield: 3 Servings   
       
         1 sm Bunch lemon or regular   
              - thyme   
     1 1/2 lb Hake fillets   
              Salt & black pepper   
         3 lg Bell peppers; multicolours,   
              - thin sliced   
     4 1/2 tb Extra-virgin olive oil; more   
              - for drizzling   
       1/4 c  Pitted, sliced black and/or   
              - green olives   
         1 ts Sherry vinegar; more to   
              - taste   
         1 cl Garlic; grated   
         1 c  Loose packed Italian parsley   
              - leaves; chopped   
       
     Set oven @ 400°F/205°C.   
        
     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°F/260°C. 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.   
        
     By: Melissa Clark   
        
     Yield: 3 to 4 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
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