Sheet Pan Fish and Vegetables

Name: Sheet Pan Fish and Vegetables
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 2 large peppers (1 red and 1 orange), sliced; 1 bulb fennel, cored and sliced; 1 medium onion, cut into wedges; 4 tbsp. olive oil, divided; Kosher salt and pepper; 1 11/4-pound piece cod or halibut fillet; 3 tbsp. sherry vinegar; 3 tbsp. capers, drained and chopped; 1 tbsp. anchovy paste; 1 clove garlic, grated; 1/2 c. flat-leaf parsley, finely chopped

Just add rice or pasta!

By Kate MerkerPublished: Dec 8, 2021

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sheet pan fish and vegetables with a spatula

Mike Garten

Yields:

4 serving(s)

Total Time:

25 mins

Cal/Serv:

295

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Get a 1 1/4-pound piece of cod or halibut for a fast fish dinner that feeds 4.

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Ingredients

2
large peppers (1 red and 1 orange), sliced
1
bulb fennel, cored and sliced
1
medium onion, cut into wedges
4 Tbsp.
olive oil, divided
Kosher salt and pepper
1
11/4-pound piece cod or halibut fillet
3 Tbsp.
sherry vinegar
3 Tbsp.
capers, drained and chopped
1 Tbsp.
anchovy paste
1
clove garlic, grated
1/2 cup
flat-leaf parsley, finely chopped

Directions

1. Step 1Heat oven to 450°F. On large rimmed baking sheet, toss peppers, fennel, and onion with 2 tablespoons oil and 1/2 teaspoon each salt and pepper. Roast 15 minutes.
2. Step 2Reduce oven temp to 425°F; toss vegetables, then nestle fish among them. Season with 1/4 teaspoon each salt and pepper and continue roasting until cod is opaque throughout, 10 to 12 minutes more.
3. Step 3Meanwhile, in small bowl, combine vinegar, capers, anchovy paste, garlic, remaining 2 tablespoons oil, and 1/4 teaspoon salt; stir in parsley. Serve spooned over fish.

NUTRITIONAL INFORMATION (per serving): About 295 calories, 15.5 g fat (2 g saturated), 26 g protein, 895 mg sodium, 14 g carbohydrate, 4 g fiber

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