Roasted Snapper with Bell Pepper

Instructions

1. 1

   Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.

   Tip: Parchment paper prevents sticking and makes for a quick cleanup after dinner.

2. 2

   In a large bowl, combine the sliced bell peppers, red onion, cherry tomatoes, and olives. Drizzle with 2 tablespoons of olive oil, minced garlic, half the lemon juice, and season with half the salt and pepper. Toss gently to coat.

3. 3

   Spread the vegetable mixture evenly across the prepared baking sheet, creating a bed for the fish to rest on.

   Tip: Arranging vegetables first ensures they cook evenly and create a flavorful base.

4. 4

   Pat the snapper fillets dry with paper towels, then arrange them skin-side up on top of the vegetables.

   Tip: Drying the fish helps the skin crisp up during roasting.

5. 5

   Drizzle the fillets with the remaining 1 tablespoon of olive oil and lemon juice. Season with remaining salt and pepper, then place a thyme sprig on top of each fillet.

6. 6

   Roast in the preheated oven for 20-25 minutes, or until the fish is opaque and flakes easily with a fork and vegetables are tender.

   Tip: Don't overcook the snapper—it continues to cook slightly after removed from the oven.

7. 7

   Remove from the oven and let rest for 2 minutes before serving. Garnish with fresh lemon wedges and additional thyme if desired.