Sheet-Pan Roasted Fish With Sweet Peppers Recipe (2024)

You need to be mindful that you don't cook with acidic ingredients (for ex. Lemon, wine, tomatoes) in a reactive (ie aluminum) pan but most cookware you'll purchase now, is non-reactive. Similarly, take care not to line pans (or glassware) w aluminum foil as that can react; Silpat or parchment are better, more versatile choices.

I was always taught to cook fish in glass, not metal, pans, and I have friends who have cooked fish in metal and said it spoiled the fish. But the pan in the picture is metal. Can anyone shed light on this?

I made this tonight for my wife and me. It was wonderful. I used a ceramic rectangular Emile Henri casserole dish rather than a rimmed sheet pan. I was only making enough for two and it was large enough to do the trick. Plus, it looked great when brought to the table. Oh, I substituted cod for the hake. And I am now a NYT subscriber. I like your news pages but when I have read ten stories I am done. I hit your cooking pages almost every day. I came for the news, I stayed for the recipes.

I would line the pan with parchment paper whether or not you want to avoid the metal. That will make cleanup easier, too.

I made this with halibut, and it was delicious--the fish was perfect. I use the Canadian rule (10 minutes per inch) as my guideline. I included the parsley vinaigrette, and I think it perks up the entire dish. Served it with the new potatoes with mint and butter, and the meal was a hit.

Instead of olives, I use capers (half roasted with the fish, half chopped and added into the vinaigrette instead of salt)

Used golden peppers. Added heirloom cherry tomates as well as olives. Used sole. Excellent results!

This was delicious, however, the peppers did not need anything close to 15-20 minutes at such high oven temperature. I went back to check on them after only 10 minutes and they were already a bit burned. Besides this, everything worked out as planned. Delicious and super easy to make.

A winner! followed the recipe pretty much. Used cod, 475 @ 8 minutes. Went easy on the oil with the fish - lots in the tray from the olives and such. Tossed the peppers in a bowl for an even coat. Thanks for another great dish!

I’ve cooked this twice now, once with cod and once with tilapia. Both worked well. The second time made 2 changes I will repeat: I added small potatoes to the roasting peppers the first time I stirred them while cooking. Potatoes were perfectly cooked at the end and not even a little fishy tasting. I didn’t have any olives, so tossed in capers instead. We both liked the caper effect more than the version with olives — more subtle.

Used 1/3 of recipe for my single serving. Prepared this on a quarter sheet pan. I used an 8 oz piece of fresh cod. Drizzled a bit of Sherry Vinegar on the fish at the end, but omitted the parsley/garlic vinaigrette which was not needed. This is a delicious and easy recipe. Time and oven temps are correct. Yummy!

This is definitely a keeper. I added a pint of cherry tomatoes when I added the fish (cod) to the tray. The flavor from the juices was incredible.

A winner all around. Thanks to all the comments, I knew Tilapia would work. I had 1 orange Hatch pepper (slightly spicy), a red pepper, tail end of a green bell and part of a red onion. Fresh thyme - a constant resident; olives from Fresh Market's deli. Change-ups? I used the parsley-olive oil mixture on the fish before roasting; then basted with some dry vermouth; baked in oval glass gratin in toaster oven. Served over some rainbow quinoa with the juices. Super! Thanks, Melissa!

Delicious! Added capers and cherry tomatoes as suggested by several readers.

Added lemon juice to the fish since I didn't have lemon tyme. Also put half a lemon quartered onto the baking dish when I put the fish on and it added just a hint of lemon to the peppers that was sweet and subtle.

If using cod cook for 6mi

Made it several times with both cod and salmon. Liked it with salmon as well as with cod.

Came out good, except I think the red peppers need only about 5- 8 mins before you add the fish. By the time the fish (I used flounder) was done my peppers were charred.

The proportions seemed off for the vinaigrette -- it ended up being basically moist parsley leaves. Is that how it's supposed to be?

Everything was good, and this visually looks great. But this was pretty meh overall. All the flavors were easily distinguished and nothing really gelled for me. 6/10I might try using a good bit more sherry vinegar next time.

a favorite meal for us - I ofte add some potatoes and cherry tomatoes for a perfect one dish mealHaddock is our choice for taste and price

The peppers tasted great but the fish had no flavor.

Not sure what I did wrong. I used scrod (which I was told was just young cod) and it was too wet. My oven temps may be off. I wanted to love this, and it may have been errors I made, so don't be discouraged. If I try again, I might put the fish on a grate.

3 t sherry vinegar, 1/2-3/4 t Dijon mustard, 1 t honey, T dry parsley, 2 cloves garlic, bit of s&p, about 1/3 C oil

A winner. Thank you Melissa. It was quick, delicious and beautiful, served with a golden ear of local corn. Wow. Also, a cool chenin blanc, a green salad to follow and homemade rum raisin ice cream. A meal to remember.

Outstanding because it’s simple. The garlic pulls it together. Used barramundi, which was perfect.

I made this with frozen code from Costco. I thought it was good. My husband thought I had overcooked it beyond edibility. In any case, the cooking times at the temperatures specified are too long. My only adice is to watch it closely.

Roast onions, veggies, add jar red pep with fish

I thinly sliced some red potatoes and roasted them with the peppers. Delicious!