Roasted Cod or Halibut with Sweet Peppers

Ingredients

• 4 portions Vital Choice Alaskan cod or halibut (4 to 6 ounces each)
• 4 1/2 tablespoons Vital Choice organic extra virgin olive oil
• 1 small bunch fresh lemon or regular thyme
• ½ teaspoon fine sea salt, more as needed
• Black pepper
• 3 large bell peppers, preferably 1 red, 1 orange and 1 yellow, thinly sliced
• ¼ cup pitted, sliced black or green olives
• 1 teaspoon sherry vinegar
• 1 garlic clove, grated
• 1 cup loosely packed Italian parsley leaves, chopped

Instructions

1. Heat oven to 400 degrees Fahrenheit. Pull 1 tablespoon thyme leaves off the bunch and finely chop.
2. Season fish all over with a large pinch or two of salt and pepper and rub with chopped thyme leaves. Let rest at room temperature while you prepare peppers.
3. Spread peppers on a rimmed sheet pan and toss with 1 1/2 tablespoons oil, 1/2 teaspoon salt and the black pepper. Top peppers with the remaining thyme sprigs. Roast, tossing occasionally, until peppers are softened and golden at the edges, 15 to 20 minutes.
4. Increase oven temperature to 500 degrees Fahrenheit. Push peppers to the edges of the pan, clearing a space in the center. Lay fish out on that empty space and drizzle with oil. Scatter olives over the top of fish and peppers. Roast until fish turns opaque and is just cooked through, 6 to 10 minutes.
5. Meanwhile, combine vinegar, garlic and a pinch of salt in a bowl. Whisk in remaining 3 tablespoons olive oil, then whisk in parsley. Taste and add more salt or vinegar, or both, if needed. Serve fish and peppers drizzled with vinaigrette.