I don't have much to say about this recipe for a change. We love it. I was able to use some of my sweet (mild) mystery peppers in this as well since I was out of bell peppers. Yep, a hit. M ate a whole fillet (6 oz of fish) and J even ate well. Plus, you can never go wrong with roasted sweet potatoes. I did use the lesser amount of Old Bay Seasoning because Old Bay occasionally gets too spicy from my kids. Enough said. Here's the recipe.
Old Bay Roasted Fish and Vegetables
from Moosewood Restaurant's Simple Suppers
2 large sweet potatoes, cut in half lengthwise and cut into 1/3" thick slices
1 lg onion, cut in half and then into 1/2" slices
1 large sweet pepper, cut into 1 1/2" chunks
3 T olive oil
1 t dried thyme
1/2 - 1 T Old Bay Seasoning
4 (6-oz) white fish fillets (such as tilapia, cod or halibut)
1 T olive oil
2 T lemon juice
2 cloves garlic, minced
1 t - 1 T Old Bay Seasoning
In a mixing bowl, toss the vegetables with 3 T olive oil, dried thyme, and up to 1 T Old Bay Seasoning. Spread on lightly oiled baking sheet. Roast in a preheated 425 degrees oven for 25 - 30 minutes, until the vegetables are tender and browned. Meanwhile, place the fish fillets in a single layer in a lightly oiled baking pan. Whisk the 1 T olive oil with the lemon juice, garlic, and remaining Old Bay and drizzle over the fish. When the vegetables have roasted about 15 minutes, stir them with a spatula to prevent sticking. Put the pan of fish in the oven and bake until the fish flakes easily with a fork, about 10 minutes per inch of thickness.