This is a nice weeknight meal that can be prepped ahead of time and popped in the oven when you get home. While this recipe serves 2-4, it scales nicely for a larger crowd. We really enjoy it over cauliflower “rice” or with a big salad.
Ingredients:
- 2 red bell peppers, sliced
- 1 onion, thinly sliced in rings
- 6 cloves garlic, minced
- ½-1 cup pimento-stuffed spanish olives, coarsely chopped
- 2-4 fillets (6-8oz each) fish (barramundi, cod, halibut, salmon, anything works well!)
- 2 tsp paprika (sweet, spicy, or smoked)
- 6-8 sprigs each fresh oregano and thyme
- 2 tablespoons olive oil
- Lemon wedges and fresh parsley for garnish
Directions:
- Preheat oven to 400 ºF. Lightly grease the inside of a 3-4 quart casserole dish.
- Season both sides of each fish fillet with paprika, salt and ground black pepper.
- Arrange half of the bell peppers, onion, garlic and oilves on the bottom of the dish. Place the fillets and half the herb sprigs on top.
- Layer the remaining veggies over the fish, season with more salt and pepper, top with the other half of herb sprigs and drizzle with olive oil.
- Cover dish tightly with aluminum foil (or lid) and bake for 30-40 minutes, or until fish is cooked through and veggies are tender.
- Serve over rice or with roasted potatoes and fresh greens. Garnish with fresh lemon wedges, parsley, and an extra drizzle of olive oil, if desired.
