Sheet-Pan Roasted Fish With Sweet Peppers

1. Preheat Oven and Prepare Thyme

Preheat your oven to 400 degrees F. Strip the leaves from the thyme to measure about 1 tablespoon.

2. Season the Hake Fillets

Lay out the hake fillets. Season them with fine sea salt, black pepper, and the chopped thyme leaves. Let them rest at room temperature.

3. Roast the Bell Peppers

Toss the sliced bell peppers with 1 1/2 tablespoons of extra-virgin olive oil, a pinch of salt, and black pepper. Spread them out on a sheet pan with remaining thyme sprigs and roast for 15 to 20 minutes at 400 degrees F.

4. Roast the Fish with Peppers

Increase the oven temperature to 500 degrees F. Arrange the seasoned hake fillets on top of the peppers, drizzle with more olive oil, and scatter sliced olives on top. Roast for 6 to 10 minutes until cooked through.

5. Prepare the Vinaigrette

Whisk together 1 teaspoon of sherry vinegar with grated garlic and a pinch of salt. Gradually whisk in 3 tablespoons of olive oil until emulsified. Stir in the chopped parsley.

6. Serve

Spoon the roasted peppers onto plates, place a piece of the roasted fish on top, and drizzle with the homemade vinaigrette.