Roasted Fish with Corn & Pepper Succotash

Easy and simple fish recipes that are also reliable are hard to fine. This is my go-to recipe when I find a good piece of white, thick, and wild-caught filet at the market. You can sub in and out any good quality white flaky fish. I prefer halibut or grouper; however, these are not always available. Cod or sea bass would work fabulous too. For the succotash, corn and bell peppers are great for late summer. During the fall, using other vegetables such as cauliflower, acorn squash, turnips, or mushrooms would also do the trick. The key is to find a vegetable combo that is going to give sweetness with added color and texture. Keep seasoning light with salt, pepper, and thyme.




4 pieces of white fish

4 tablespoons extra-virgin olive oil

2 red bell peppers, chopped

2 corn on cob, kernels removed

Juice of lemon

Dried Thyme

Salt & Pepper, to taste

Heat the oven to a high temperature of 350 degrees. Place chopped bell peppers and corn in a bowl. Drizzle 2 tablespoons of olive oil on veggies and season with salt, pepper, and 1 tablespoon of dried thyme. Spread out mixture on baking sheet. Cook for 10 – 15 minutes.

Take veggies out of the oven and stir.  Place fish in the center of the pan. Drizzle the fish with rest of oil, juice of lemon, and season with salt, pepper, and thyme. Place back into the oven for another 10 – 15 minutes (depending on thickness of fish).


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