Warm weather is officially here, and I love summer cooking! Light, fresh, seasonal produce offers a nice break from the preserved and out of season fruits and veggies. Summers are busy for everyone, which leads to late dinners making it all too easy and convenient to order out or make something quick and unhealthy. One of my favorite parts about summer aka "grill season" is the ability to whip up a simple, delicious dinner in no time.
This whole "recipe" stemmed from sheer laziness. And I say "recipe" because it's merely a guideline that can be adjusted for quantities and herbs (which is why I didn't bother with quantities really). I wanted a healthy and light dinner, but I needed to pack for our move so the meal had to be mostly hands off with little prep (and minimal dirty dishes is always a perk). This one knocked it out of the park! Super simple, minimal dishes, and oh so delicious! It's amazing how sometimes the simplest meals can be the most delicious. Word of advise: make twice the amount of tomatoes and peppers you think you will eat. I had mine for leftovers the next day and they were better than the night before! Seriously, delicious.
3. While tomatoes and peppers are roasting, line broiler pan with aluminum foil, cutting out slits with a knife. Place fish skin side down on broiler pan, rub lightly with olive oil. Add lemon juice to taste, course sea salt, cracked black pepper, and fresh thyme. Tip: Where the tail meat tapers off and is thin, fold it underneath itself so it will cook evenly with the rest of the fish.
4. After tomatoes and peppers have roasted for 15 minutes, leave in the oven and turn on broiler, putting fish on top rack (should be a couple inches below broiler element). Cook fish for 10-12 minutes rotating pan 180° halfway through, until flaky and no longer translucent. Add more lemon juice to fish if you like a fresh lemon taste and enjoy!
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