Baked Fish With Saffron And Red Bell Peppers

• quarter cup + 2 tbsp. olive oil
• 1 large red bell pepper, cut into half-inch dice
• 5 large garlic cloves, chopped fine
• quarter tsp. crumbled saffron threads
• cayenne to taste
• 2 lbs. cod, scrod, halibut or sea bass fillet, cut into 8 half- to three-quarter-inch thick fish steaks
• half tsp. dried thyme
• 4 tsp. fresh minced parsley

1. In a large skillet heat a quarter cup of olive oil over moderately high heat until it is hot but not smoking. In it, cook the bell pepper over low heat, stirring, for 10 minutes or until soft. Stir in the garlic, the saffron and the cayenne and cook the mixture for 30 seconds.
2. Spread this mixture in a shallow casserole large enough to hold the fish in a single layer. Add the fish, turning each piece to coat it with the oil-pepper mixture, and folding under any thin ends.
3. Drizzle the remaining 2 tbsp olive oil over the fish; sprinkle the fish with the thyme, salt and pepper to taste.
4. Bake it, covered tightly with foil, in the middle of a pre-heated 400 degree F oven for 15-20 minutes (depending on thickness), or until it just flakes.
5. Sprinkle the fish with parlsey, and baste it with some of the pan juices and pepper mixture.

quarter, red bell pepper, garlic, quarter, cayenne, cod, thyme, parsley

Taken from www.epicurious.com/recipes/member/views/baked-fish-with-saffron-and-red-bell-peppers-50107231 (may not work)