Ingredients:

  • 1.5 lbs fresh haddock fillets, skinless
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 12 oz baby bell peppers, halved and seeded
  • 2 tbsp extra virgin olive oil
  • ¼ tsp salt
  • 3 tbsp unsalted butter, melted
  • 1 tbsp fresh lemon juice
  • 2 cloves garlic, minced
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Line a large rimmed baking sheet with parchment paper. Toss the halved baby bell peppers with olive oil and salt directly on the pan, spreading them out to create a consistent bed. Don't overlap the peppers or they won't char.
  2. Pat the haddock fillets bone dry with paper towels. Season both sides evenly with kosher salt and black pepper, then place the fillets carefully on top of the pepper bed. Removing surface moisture allows the seasoning to stick.
  3. Whisk together the melted butter, lemon juice, and minced garlic in a small bowl.
  4. Drizzle the mixture evenly over each fillet, ensuring the top and sides are coated.
  5. Place the tray in the center of the oven at 400°F (200°C).
  6. Bake for 12-15 minutes until the fish is opaque and flakes easily with a fork and the peppers are charred.
  7. Remove from the oven immediately to prevent carryover cooking from toughening the fish.
  8. Garnish with chopped fresh parsley while the butter is still sizzling on top.