Roasted Flounder & Bell Peppers

While I wasn't thrilled with the New York Times' recent reporting around the gun control debate, that's a topic for a separate blog.  This week's Food section had this appetizing concept:

Recipe

1 1/2 lbs mild fish fillets: hake, flounder, cod, etc.
3 bell peppers, mix of colors, sliced thin
1 small bunch thyme
1/4 c olives, black/green/mixed, pitted and sliced
1 tsp sherry vinegar
1 garlic clove, minced
1 c parsley, chopped
olive oil
salt & pepper

Season fish with salt, pepper, and a tablespoon of chopped thyme.  Let rest at room temperature while you slice the peppers, spread them on a baking sheet, and toss with 1 1/2 tbsp of oil and some salt and pepper.  Sprinkle some thyme sprigs and pop in the oven at 400 degrees for 15 to 20 minutes, tossing a couple times.  Increase the temperature to 500, push the peppers to the edge, add your fish, sprinkle on your olives, drizzle with oil, and back in for about 10 minutes.  Meanwhile whisk together the vinegar, garlic, 3 tbsp olive oil, parsley, and a sprinkle of salt.  Sprinkle sauce over cooked fish and peppers as you serve.

Notes

The Gray Lady knows her food!  And for once, it actually looked a lot like the picture: