The recipe calls for hake, but cod makes a great substitute, as would halibut.
As Melissa says, "Quick to make and very pretty to behold, this easy weeknight dish has more verve than most. The roasted bell peppers turn sweet and golden, while olives add a salty note that goes nicely with the mild, flaky fish and a garlicky parsley dressing ... cod or halibut make fine substitutes, though you may have to adjust the roasting time. The thicker the fillets, the longer they will take to cook”
Roasted Cod or Halibut with Sweet Peppers
By Melissa Clark for The New York Times
Total time: 40 minutes
Makes 3 to 4 servings
1 small bunch fresh lemon or regular thyme
1 ½ pounds Alaskan cod or Alaskan halibut*
½ teaspoon fine sea salt, more as needed
3 large bell peppers, preferably 1 red, 1 orange and 1 yellow, thinly sliced
4 ½ tablespoons organic extra virgin olive oil, more for drizzling
¼ cup pitted, sliced black or green olives, or use a combination
1 teaspoon sherry vinegar
1 garlic clove, grated
1 cup loosely packed Italian parsley leaves, chopped
*four 6-oz. cod portions, four 6-oz. halibut portions, six 4-oz. halibut portions, or two 12-oz. halibut roasts
- Heat oven to 400 degrees. Pull 1 tablespoon thyme leaves off the bunch and finely chop.
- 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.
- 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.
- Increase oven temperature to 500 degrees. 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.
- 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.