Sheet Pan Fish & Vegetables
15m prep 25m cook 25m ready
A sheet pan meal featuring roasted bell peppers, fennel, and onion with cod or halibut, finished with a tangy sherry-caper sauce.
Ingredients
- 2 large bell peppers (1 red and 1 orange) sliced
- 1 fennel bulb cored and sliced
- 1 medium onion cut into wedges
- 4 tbsp olive oil divided
- Kosher salt and pepper
- 1 1/4 lb 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 fresh flat-leaf parsley finely chopped
Nutrition (per serving, estimated)
Estimated based off 8 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 102 mg
- Iron: 1.68 mg
- Magnesium: 62.8 mg
- Phosphorus: 432 mg
- Potassium: 1065 mg
- Zinc: 1.28 mg
Let's Cook
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Step 1.
Heat the oven to 450°F. On a rimmed baking sheet, toss the sliced bell peppers, fennel, and onion wedges with 2 tablespoons olive oil and ½ teaspoon each salt and pepper. Roast for 15 minutes.
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Step 2.
Reduce the oven temperature to 425°F. Toss the roasted vegetables, then nestle the cod or halibut fillet among them. Season the fish with ¼ teaspoon each salt and pepper. Continue roasting until the fish is opaque throughout, 10 to 12 minutes more.
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Step 3.
While the fish roasts, in a small bowl, combine the sherry vinegar, chopped capers, anchovy paste, grated garlic, remaining 2 tablespoons olive oil, and ¼ teaspoon salt. Stir in the chopped parsley. Serve the sauce spooned over the fish and vegetables.
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