This dish is light and easy to make, but it does come with some flavor from the peppers, olives, and the vinaigrette. You can make this to atone for the 17 night run you just went on alternating between fried chicken and steak.
Serves 2
| Mise en Place | |||
|---|---|---|---|
| Veggies | Fish | ||
| 3 | red or yellow bell peppers, sliced | 1 lb | Talapia (or other white fish) |
| 1/2 cup | pitted olives, roughly chopped | Staples | |
| 3 sprigs | thyme | 2×2 tbs | ev olive oil |
| 1 clove | garlic, minced | 1 tsp | sherry vinegar |
| salt and pepper | |||
| Equipment | |
|---|---|
| Oven | At 400 |
| 1 | sheet pan |
| 1 | medium mixing bowl |
| Directions | |
|---|---|
| Step | Action |
| 1 | Season fish and set aside |
| 2 | Toss bell peppers with 2 tbs oil, a pinch of salt, and some grinds of black pepper |
| 3 | Place peppers on sheet pan, top with thyme, and roast 15 minutes. Turn them once at 10 minute mark. |
| 4 | Evac sheet pan, clear spot in center for fish. Top fish with olives and put back in the oven for 10 more minutes |
| 5 | Whisk a pinch of salt, sherry vinegar, and 2 tbs olive oil |
| 6 | Evac sheet pan. Plate fish. Remove thyme sprigs. Put veggies in a bowl and toss with vinaigrette. Place veggies on plate artfully or not (in this case, i clearly did not.) |
| 7 | Eat. |
Categories: Mains
