Sheet-Pan Roasted Cod with Sweet Peppers

One delightful recipe that we find during our cook-at-home Covid-19 days combines cod, sweet peppers, and olives, simply roasted in the oven, with a simple vinaigrette.  We have been making several different sheet-pan recipes, principally with chicken or fish.  They all are fast, straight forward and tasty.  This dish is derived from Melissa Clark's recipe in the New York Times:  Sheet-Pan Roasted Fish with Sweet Peppers.

We start with red, orange, and yellow bell peppers, thin sliced, tossed with olive oil, salt, and pepper and roasted with rosemary sprigs at 400°F (200°C) for 20 minutes, until soft and golden.

Ingredients

Roast the peppers

The cod is seasoned with salt, pepper, and chopped thyme and rests while the peppers are roasting.  When the peppers are done, we spread them to the edge of the pan, place the cod in the center, drizzle the fillets with olive oil, and scatter halved Kalamata olives on top.  We then roast the fish, peppers, and olives for ten minutes at 500°F (260°C).

Resting cod

Roasted

While the cod is roasting the vinaigrette is made by whisking together a tablespoon of sherry vinegar, a minced garlic, a pinch of salt, and three tablespoons of olive oil, then adding chopped cilantro for the finish.

Vinaigrette

Served on a bed or rice, we add a small avocado plate and are ready to dine.

Ready to go

This combination straightforward, easy, and delicious!