Ingredients

• 2 pounds fish fillet (such as halibut or cod)
  
• Kosher salt
  
• Black pepper
  
• 1 1/2 teaspoons dried oregano
  
• 1 teaspoon ground coriander
  
• 1 teaspoon sweet paprika
  
• 10 garlic cloves, minced
  
• 15 basil leaves, thinly sliced
  
• 6 tablespoons extra virgin olive oil
  
• 1 lemon, juiced
  
• 2 bell peppers, any color, sliced
  
• 2 shallots, peeled and sliced

Instructions

Pat the fish dry, then sprinkle both sides with salt and pepper. Transfer the fillets to a large zip-top bag. Add the oregano, coriander, paprika, minced garlic, basil, olive oil, and lemon juice. Seal the bag and gently work the marinade around the fish so it’s completely coated. Refrigerate for 30 minutes, or up to 1 hour.

Heat the oven to 425°F. Scatter the sliced bell peppers and shallots across the bottom of a 9×13-inch baking dish.

Set the marinated fish on top of the vegetables and pour any remaining marinade over everything. Bake for 15 minutes, or until the fish becomes opaque and flakes easily when tested with a fork.

• Marinating time: Halibut works well with about 30 minutes of marinating. Heartier fish steaks like tuna or swordfish can tolerate 1–2 hours, though they’re not the best match for this particular dish.
  
• Doneness cues: Look for opaque flesh that flakes readily at the thickest part. An instant-read thermometer should register 145°F.