Quick Caribbean Fish and Vegetable Bake

Preparation

1. Preheat your oven to 200°C (180°C fan).
2. In a small bowl, stir together the dried thyme, smoked paprika, ground allspice, cayenne pepper, garlic powder, salt, and black pepper to make the Caribbean spice blend.
3. Pat the fish fillets dry with kitchen paper and rub each fillet with about a third of the spice mix.

Toss the Vegetables

1. In a wide baking dish, combine the sliced bell peppers, red onion wedges, halved cherry tomatoes, and minced garlic.
2. Drizzle over 1.5 tablespoons of the cooking oil and sprinkle with the remaining spice blend. Squeeze over the juice of half a lime.
3. Toss everything together well with your hands or a spatula, then spread the vegetables out in an even layer.

Assemble & Bake

1. Roast the vegetables in the hot oven for 12 minutes until they just begin to soften around the edges.
2. Carefully remove the dish from the oven and make shallow wells among the vegetables.
3. Nestle the spiced fish fillets into the dish, drizzle the tops with the remaining half tablespoon of oil, and return the pan to the oven.
4. Bake for 12 to 15 minutes, or until the fish is opaque, flakes easily with a fork, and the vegetables are tender with lightly caramelized edges.

Finish & Serve

1. Scatter fresh coriander over the top and serve immediately straight from the baking dish, accompanied by lime wedges to squeeze over at the table. Pair with steamed rice, warm crusty bread, or plantain chips.