Sheet Pan Roasted Fish with Sweet Peppers and Oven Roasted Potatoes

Any mild white fish fillet will work well with this dish which we discovered from The New York Times; we use whatever is on sale and looks fresh at the seafood counter of our local grocer. We softened the maturity of this dish and made our sons happy by serving roasted Yukon Gold potatoes on the side.

Sheet Pan Roasted Fish with Sweet Peppers and Oven Roasted Potatoes

Thanks to The New York Times and Melissa Clark for inspiring this recipe. If you’re sick of washing a sinkful of dishes after cooking dinner, this one-pan meal is perfect for you! Any mild, flaky white fish will work, and we recommend including both black and green olives as well as a rainbow of bell peppers. Roasted potatoes pair nicely; we used Yukon Gold for their sweet flavor and smooth texture.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: Mediterranean
Keyword: bell peppers, dairy-free, fish, wheat-free
Servings: 4
Calories: 335kcal
Author: planfulcook

Ingredients

  • 1 small bunch thyme
  • 4 white fish fillets approx. 1 1/2 lb
  • 1 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 3 bell peppers, 1 red, 1 orange, 1 yellow thinly sliced
  • 4-5 tbsp extra-virgin olive oil
  • 1/4 cup pitted olives, black and green
  • 1 tsp sherry vinegar
  • 1 cup parsley, loosely packed
  • 10-12 Yukon Gold potatoes

Instructions

  • Heat your oven to 400 degrees. Finely chop 1 tablespoon of thyme.
  • Season the fish fillets on both sides with kosher salt, freshly ground black pepper, and thyme you just chopped. Set the seasoned fish aside.
  • Slice your bell peppers and spread them on a rimmed sheet pan, seasoning them with 1-2 tablespoons of extra virgin olive oil, kosher salt, and freshly ground black pepper. Place the remaining thyme (sprigs, not chopped) on top of the pepper slices. Roast for 15-20 minutes, tossing the peppers occasionally, until they’re softened and just starting to brown.
  • Cut the potatoes into 1/2 inch dice and season them with olive oil, kosher salt, and freshly ground black pepper. Lay the on a baking sheet lined with aluminum foil. Place them in the oven at the same time as the bell peppers. They should be ready to serve at the same time as the fish.
  • Increase your oven temperature to 500 degrees. Move softened peppers to the sides of the sheet pan, and lay the fish fillets out on the empty space in the middle of the pan. Drizzle the fish with olive oil. Scatter the green and black olives across the sheet pan. Roast until the fish turns opaque and is just cooked,  6 to 10 minutes.
  • Prepare the vinaigrette: whisk sherry vinegar, a pinch of salt, 3 tablespoons of olive oil, and chopped parsley together in a bowl. Serve fillets with a generous portion of peppers, a few olives, a drizzle of vinaigrette, and a spoonful of roasted potatoes. 

Notes

The original recipe includes 1 grated garlic clove in the vinaigrette, which we omitted. 
 

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