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Sheet Pan Fish and Vegetables
Ingredients
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  • 2 large peppers (1 red and 1 orange), sliced
  • 1 bulb fennel, cored and sliced
  • 1 medium onion, cut into wedges
  • 4 tbsp. olive oil, divided
  • Kosher salt and pepper
  • 1 1¼-pound piece cod or halibut fillet
  • 3 tbsp. sherry vinegar
  • 3 tbsp. capers, drained and chopped
  • 1 tbsp. anchovy paste
  • 1 clove garlic, grated
  • ½ c. flat-leaf parsley, finely chopped
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