Roasted hake with sweet peppers from A Good Appetite at The New York Times by Melissa Clark

  • black olives
  • parsley
  • Show all ingredients...

  • EYB Comments

    Can substitute thyme for lemon thyme, and green olives for black olives.

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • Eat Your Books

    Can substitute thyme for lemon thyme, and green olives for black olives.

  • blintz on June 03, 2016

    Delicious and easy. The sherry vinaigrette drizzled on at the end is a nice bright touch. Fast clean up too since everything is roasted on the same sheet pan. We had thicker hake fillets which held up well for leftovers the next night.

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